- salt and pepper to taste
- 1 onion, finely chopped
- 2 tbsp. olive oil
- 1 eggs, whisked
- saltwater, boiling
- 200 g aubergines, cut into small cubes
- 100 g ricotta cheese
- 1.5 dl vegetable bouillon
- 2 rolls of pasta dough
- 2 pinches salt
- 50 g butter
- 100 g Salami, cut into small cubes
- 1 chicories (e.g. Trevisano), cut into thin strips
Heat the oil in the frying pan, sauté the onion for approx. 3 minutes. Add the aubergines and sauté approx. 5 minutes longer. Add the bouillon and simmer approx. 10 minutes, stirring occasionally, until the bouillon has been absorbed completely. Let cool, add the ricotta and salami and season.
Halve each roll of dough lengthwise. Take one half and brush with a little egg. Halve the aubergine mixture, separate into 6 walnut-sized portions and distribute on the dough. Lay the other half of the dough roll on the first half, press gently to seal, pressing out any air trapped in the ravioli, and cut the ravioli apart using a knife. Repeat using the remaining dough roll. Cook the ravioli in barely simmering salted water for approx. 5 minutes. Remove with a slotted spoon and drain.
Melt the butter in a frying pan until it foams and smells nutty, then salt. Arrange the radicchio with the ravioli on plates and drizzle with the butter.
- Pasta Dishes
- 1h 10 Preparation/cooking time: ca. 70m
- Servings For 4 servings
- Nutrition 505 Kcal