← All recipes

🍝 Homemade stuffed pasta with tomato-eggplant sauce

690 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 3 eggs
• salt
• 4 tbsp olive oil
• 1 eggplant
• 700 g ripe tomatoes
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• pepper (from the mill)
• 1 tsp fresh chopped oregano
• 300 g fresh leaf spinach
• 200 g ricotta
• 1 egg
• 0.5 clove garlic
• nutmeg (freshly grated)
• 1 egg (for brushing)
• oregano (for garnishing)
• basil (for garnishing)
• freshly grated parmesan

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Whisk the eggs in a separate bowl.
4. 4. Season the eggs with salt and stir in the olive oil.
5. 5. Pour the egg mixture into the well in the flour.
6. 6. Slowly mix the flour from the edges into the liquid using your fingers.
7. 7. Knead the dough until it is smooth and pliable.
8. 8. Wrap the dough in plastic wrap.
9. 9. Let the dough rest for 30 minutes.
10. 10. Wash the eggplant and cut it into small cubes.
11. 11. Sprinkle the eggplant cubes with salt.
12. 12. Let the eggplants sit for 10 minutes.
13. 13. Pat the eggplants dry.
14. 14. Blanch the tomatoes briefly with boiling water.
15. 15. Shock the tomatoes with cold water.
16. 16. Peel the tomatoes and cut them into small cubes.
17. 17. Peel the shallot and the garlic.
18. 18. Finely chop the shallot and garlic.
19. 19. Heat oil in a pan.
20. 20. Sauté the shallot and garlic until translucent.
21. 21. Add the eggplant cubes and sauté briefly.
22. 22. Stir in the tomato cubes.
23. 23. Freshly chop the oregano and stir it in.
24. 24. Season the sauce with salt and pepper.
25. 25. Wash the spinach and remove any damaged leaves.
26. 26. Set aside a few nice leaves for garnish.
27. 27. Cook the remaining spinach in salted water until wilted.
28. 28. Drain the spinach and shock it with cold water.
29. 29. Squeeze the spinach well to remove excess liquid.
30. 30. Finely chop the spinach.
31. 31. Mix the spinach in a bowl with ricotta.
32. 32. Add an egg.
33. 33. Add chopped garlic.
34. 34. Season the filling with salt, pepper, and nutmeg.
35. 35. Mix all filling ingredients well.
36. 36. Roll the dough into very thin sheets in portions.
37. 37. Place about one teaspoon of filling on each half of the dough sheet.
38. 38. Keep a distance of about 3 centimeters between the fillings.
39. 39. Brush the dough edges thinly with beaten egg.
40. 40. Fold the other half of the dough over the fillings.
41. 41. Press the edges firmly in the spaces between the fillings.
42. 42. Cut out the ravioli using a pastry wheel.
43. 43. Add the ravioli to boiling salted water.
44. 44. Cook the ravioli for 4 to 5 minutes over gentle simmering.
45. 45. Carefully lift the ravioli out with a slotted spoon.
46. 46. Let the ravioli drain.
47. 47. Add the ravioli to the tomato-eggplant sauce.
48. 48. Toss the ravioli to warm them through.
49. 49. Plate the ravioli.
50. 50. Garnish the dishes with oregano and basil leaves.
51. 51. Serve the pasta with freshly grated Parmesan cheese.

Nutrition per serving

• kcal: 690
• Protein: 28 g · Fett/Fat: 31 g · Carbs: 74 g