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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.

 

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