Have you ever tried to create a dish
putting in all the ingredients you prefer?
Here, I did it with these ravioli,
met with a cube of fried eggplant
in the filling together the ricotta, basil and chopped walnut.
I prepared a fragrant basil pesto and pistachios …
A fantastic recipe!
Recommended wine:
Cottanera Grammonte IGT 2007
a red soft Sicily,
of powerful structure but balanced.
And now …LIGHT THE FIRES!
INGREDIENTS:
- Egg noodles (considered one egg and 100g of flour per person)
-200g Ricotta
-1/2 eggplant
-8 nuts
-Pistacchi A handful
-1 yolk
-Basilico qb
-Oil Evo qb
-Oil For frying qb
-Parmesan 60g
-Noce Nutmeg to taste
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
After preparing the dough quite thin,
fry the eggplant in olive oil, .
For the filling:
sift the ricotta cheese and knead with the yolk,
Parmesan, nutmeg, chopped walnuts and two basil leaves
chopped by hand.
Roll out the pasta and make small piles of stuffing leaving space between one and the other,
above the filling put a cube of fried eggplant.
put on another strip of dough and cut the ravioli,
remembering to moisten the edges before closing them.
Cook them in salted water and season
with which you have previously prepared pesto with basil, olive oil, parmesan cheese and pistachios.
Further advice,
these ravioli are fantastic
even with a simple garlic tomato and basil sauce.
The choice is yours!
Et voila … pleasure pure!
