Ravioli with Ricotta and Roasted Eggplant and Brown Butter Sage Sauce
Posted on August 19th, 2012
This post is also available in: Romanian
Lately, I’ve been obsessed with the amazing flavor of buckwheat and almond flour and I had incorporated them in many of my daily dishes. I was testing also few brand new recipes for the upcoming issue of WLA magazine, and I’m truly delighted by the result.
For this ravioli recipe, I used only almond flour to give it a bit of texture. I’ve been inspirited to make ravioli by one of the US Master Chef challenges, where they were making ravioli with ricotta and spinach, but I preferred to create my own recipe and use the amazing eggplants (did I already told you how much I love them?) and a bit of sage for the brown butter sauce, used as topping for the ravioli.
The secret of this recipe relies in the thinness of the ravioli dough. It should be really thin, don’t forget that no matter what shape you will give to your ravioli, at the end, it’s a 2 layer pasta dough, and two layers can sometimes mean too much, if they are not thin enough. The filling is extremely tasty and is balancing the texture of ravioli, with a creamy consistency of roasted eggplants and ricotta. If you are familiar enough with the pasta machine, you can make this recipe in less than 1 hour and finally serve it with the brown butter sage sauce.
Ravioli with ricotta roasted eggplant and brown butter sage sauce
Ingredients ravioli dough (makes ~24 pieces):
200g flour type 00
50g almond flour
2 small eggs
2 tablespoons olive oil
1 pinch of salt
Ingredients for filling :
1 medium eggplant roasted and peeled
1 small garlic clove
2 tablespoons of olive oil
salt, pepper and dried thyme to taste
Ingredients for brown butter sage sauce :
4 tablespoons of salted butter
3 leaves of fresh sage
salt and pepper to taste
a handful of basil leaves to serve
parmeggiano to serve
egg-wash to seal ravioli
1. Mix all pasta dough ingredients in a food processor and process to combine. Then knead onto a floured work surface, until smooth (3-5 minutes), wrap in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, preheat the oil in a pan and cook the roasted eggplant (2-3 minutes), already cut in small pieces. Season with salt and pepper and add the crushed garlic clove and cook for 1 minute more. Then add ricotta cheese and combine well. Set aside.
3. Divide dough into two. Work with one piece at a time and flatten your dough through pasta machine rollers, starting at the widest setting. Lightly flour the pasta sheets as you fold and flatten it through machine, reducing settings notch by notch until you reach the narrowest setting. For best results, feed it through 2 times at the narrowest setting. You need a thin pasta sheet.
4. Place 1 teaspoon of filling at 2cm intervals along half the pasta sheets. Brush the edges with egg-wash and then top with the other pasta sheet. Press gently the edges to seal. Cut ravioli in squares (or in rounds with a cookie cutter) with a pastry wheel, and transfer to a baking sheet lined with parchment paper.
5. Cook ravioli in a large saucepan filled with boiling salted water, until al dente (3-4 minutes). Meantime, brown the salted butter in a pan (1-2 minutes) and then add the sage leaves. Cook 1 minute more. Drain the pasta, add them to pan and toss to combine. Serve hot with parmeggiano and basil.