Ingredients
- 350g eggplant
- 2 Tablespoons rinsed and drained tiny capers
- 1 1/2 cloves of garlic finely chopped
- 1/2 cup of freshly chopped basil
- Juice of 1 lemon
- Sea salt
- Freshly ground black pepper
- 100g Westhaven goats curd
- 1 quantity pasta dough or gow gee wrappers
- Best quality extra virgin olive oil
- Freshly grated Parmigiano-Reggiano
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Method
- Slice each eggplant, then salt it if large and leave to drain for 30
minutes.
- Rinse the eggplant and pat it dry with kitchen paper, then peel and
dice it finely.
- Brush the eggplant with olive oil and char grill on both sides for a
few minutes. Let cool and dice.
- In a separate pan, sauté the capers in a little olive oil, and
then add these to the eggplant.
- Sauté the garlic in the same oil until translucent but not golden,
then add to the bowl.
- Tip the basil into the bowl with the lemon juice, and then season. Carefully
fold in the goats' curd and check the seasoning again. Allow the mixture
to sit for a while for the flavours to meld.
- Make the pasta dough as instructed, dividing it in two before allowing
it to rest.
- Using a pasta machine, roll each piece of dough through the settings
until you reach the finest.
- Trim the ends of the pasta sheets to square them up, ensuring the sheets
are the same length.
- Lay the sheets on a floured workbench, and then place 4 spoonfuls of
filling about 8cm apart down one of these.
- Flatten out the filling a little.
- Moisten the pasta or Gow gee wrappers (if using) around the filling
with a pastry brush dipped in water.
- Carefully position the remaining sheet of pasta or second wrapper over
the other, pressing down around the moulds of filling to ensure a good
seal.
- Cut between each mould of filling to create 4 large ravioli or trim
Gow gee wrappers with a cutter to achieve even shape.
- Bring a shallow pan of water to a boil, then add salt and reduce to
a simmer.
- Slide in 2 large ravioli at a time - they will rise to the surface very
quickly and will only take 2 minutes to cook.
- Drain the ravioli well, then drizzle with extra-virgin olive oil (a
green tuscan oil, if possible), add parmigiano-reggiano and serve. (These
ravioli are also delicious served with nut brown and crisped sage.)
This recipe
could be finished in the following ways:
- Served with a fresh roasted tomato sauce, pesto or salsa agresto.
- Served on a sautéed mix of fresh and wild mushrooms, garlic cream
and drizzled with a little white truffle oil.
- Served on slow roasted tomatoes with reduced balsamic and herb oil.
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