@elevatedkitch: I made ravioli from scratch for the first time, and somehow decided roasted eggplant + ricotta was the place to start. 😂 These Roasted Eggplant Ricotta Ravioli are filled with caramelized eggplant, creamy ricotta and Parmesan, then finished with burst tomatoes and nutty brown butter. Rustic, cozy and honestly so much easier than I expected once I got going. Save this one for a slow afternoon when you want dinner to feel a little special. 🤍 ROASTED EGGPLANT RICOTTA RAVIOLI For the pasta 200 g heritage pasta flour 100 g water 2 g salt Mix the flour and salt, then add the water. Knead for 5 to 7 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 30 to 45 minutes. For the filling 1 medium eggplant, diced 1 to 2 tbsp olive oil 3/4 cup ricotta 1/3 cup finely grated Parmesan 1 small garlic clove, minced or grated 1 to 2 tbsp chopped fresh basil Salt + freshly cracked black pepper Pinch of red pepper flakes, optional Heat oven to 425°F. Toss the eggplant with olive oil and salt and roast for 25 to 30 minutes, until deeply golden and tender. Cool, then finely chop and mix with ricotta, Parmesan, garlic, basil, pepper and additional salt to taste. Divide the rested pasta dough into 4 pieces, keeping the unused dough covered. Roll each piece very thin, about 1 mm. Place roughly 1 1/2 teaspoons filling onto a pasta sheet, leaving space between each mound. Lightly dampen the dough around the filling, cover with another sheet of pasta and gently press around each mound to remove trapped air. Cut into large squares and seal the edges well. I gave mine a little fork crimp because perfectly imperfect homemade pasta is kind of the whole point. Place the ravioli on a lightly floured parchment-lined tray. If making ahead, freeze in a single layer and cook directly from frozen. Brown Butter Burst Tomato Sauce 4 tbsp butter 1 1/2 to 2 cups cherry or grape tomatoes 1 small garlic clove, minced Pinch red pepper flakes Salt + black pepper 1/4 to 1/2 cup pasta water Parmesan + fresh basil, for serving Ricotta, optional for finishing Brown the butter over medium heat until golden and nutty. IMPORTANT SPLATTER WARNING: tomatoes contain a lot of water and can splatter aggressively when they hit very hot brown butter. Remove the skillet from the heat and let it cool briefly before carefully adding the tomatoes away from you. I learned this one the hard way. 🫠 Return to medium-low heat and cook the tomatoes until softened and beginning to burst. Add garlic and red pepper flakes and cook for about 30 seconds. Add 1/4 cup pasta water and swirl until glossy, adding more as needed. Cook fresh ravioli in gently boiling salted water until tender, about 3 to 4 minutes, or roughly 4 to 6 minutes from frozen. Transfer directly to the sauce and gently spoon the tomatoes and brown butter over the pasta. Finish with Parmesan, basil, black pepper and little spoonfuls of ricotta. Made with heritage pasta flour, which gave these such a beautiful rustic texture for my very first attempt at homemade pasta. 🤍 #HomemadePasta #RavioliRecipe #EggplantRecipes #FromScratchCooking

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Thursday 10 September 2026 02:47:00 GMT