Eggplant and Provolone Ravioli

List of Ingredients

Ingredients · Servings 6

Method · 1 h 45 min

Melt 1 1/2 Tbsp. butter and 1 tsp. salt in 1/2 cup of hot (not boiling) water. Mix the flour with the hot water to form the dough. Place it in a bowl. Cover it with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 400°F.
Remove the skin from the eggplant, leaving at least a 1/4" layer of flesh attached to it. Cut the skin into cubes, and set aside the rest of the eggplant flesh.
Sauté the diced eggplant skin in a pan with a bit of olive oil, thyme, marjoram, and mint for 2-3 minutes. Add salt and pepper at the end. Cut the remaining eggplant flesh into wedges, brush with olive oil, and roast on a baking dish at 400°F for 15-18 minutes.
Remove the eggplant wedges from the oven and puree with 3/4 cup grated provolone. Then add the ricotta and mix with a spoon.
Roll out the dough into a thin sheet and cut out at least 48 two-inch squares. Spoon the filling onto the center of each squares and close them into triangles by folding the dough in half diagonally.
Cook the ravioli in boiling salted water for 1-2 minutes after it returns to a boil. Drain and add to the bowl with the cubed eggplant skin and let rest for 1 minute so the flavors meld. Serve, topped with freshly ground pepper and grated provolone.

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