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1
Mix the flours and put on a floured work surface, make a small well in the center. Add two eggs to the well, add 1 tbsp olive oil and 1/2 tsp salt. Gradually mix all these ingredients together with your fingers until you have a dough, knead until the dough is smooth. You may have to add maybe 1/2 - 1 tbsp of water if the dough is too dry, but only add a little at a time, as it will come together even though it seems dry. Wrap the dough in plastic wrap and let it rest for 30-45 minutes.
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2
Gently heat the olive oil in skillet. Cook the eggplant, garlic and half the thyme over a medium heat, being careful not to burn. Add the stock, season well and simmer until all the liquid has been absorbed. Allow to cool. Crumble the goat cheese and stir into the filling, add two egg yolks from the remaining two eggs.
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3
For the sauce, leaving a little thyme for garnish, heat the butter in a skillet and cook the thyme until the butter begins to brown. Add the cream and let the sauce simmer for 5-10 minutes. Add the Parmesan cheese, stir and season well. Set aside. Roll out the dough very thinly (preferably with a pasta machine) and cut out 30 circles, 4 inches in diameter.
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4
Place 1 tsp of filling on each circle and brush the edges with egg white. Fold over into half moons and press the edges firmly. Cook in plenty of boiling salted water for about 5 minutes. Meanwhile, reheat the sauce. Drain the ravioli, serve on warmed plates drizzled with the sauce. Top with thyme to garnish.
