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Eggplant and burrata ravioli with walnut pesto
ingredients
servings
2
Farina Farina Intera
100 grams
Shelled walnuts
10 unit
Semolina
100 grams
Eggs
2 unit
Burrata
50 grams
Aubergine
1 half
Extra virgin olive oil
2 spoons
Vegetable broth
1 glass
first courses from Italy - Puglia
Eggplant and burrata ravioli with walnut pesto
Eggplant and burrata ravioli with walnut pesto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Egg ravioli with aubergine and burrata filling, on toasted walnut pesto. Fun recipe with strong flavors.
preparation
step 1
We prepare fresh egg pasta with 100 gr of semolina flour 100 gr flour 0 and 2 eggs. The rule requires 1 egg and 100 g of flour per person.
step 2
We knead the dough for 10-15 minutes adding salt. Leave to rest in the refrigerator for at least 30 minutes.
step 3
Wash the aubergine and cut it into medium squares, let it drain with salt in a colander, so as to eliminate excess liquids.
step 4
Sauté the aubergine with oil and a clove of garlic in a pan for about ten minutes, adding salt and pepper. Once cooked, blend or mash it with a fork and add the burrata.
step 5
Walnut pesto toast the walnuts, shelled, for 5 minutes in the oven at 200 degrees. Blend the walnuts with 2 tablespoons of oil, we can also not use it and adding vegetable broth, until the preferred consistency is obtained.
step 6
Pull the dough with a rolling pin or with a colander. Put a base on the table and add the aubergine and burrata filling, leaving the edges free between one raviolo and another. Place the other fresh pasta base on the one with filling. Cut out the edges of the ravioli.
step 7
Press the edges firmly so as not to open them during cooking.
step 8
Cook the ravioli in boiled water for 5 minutes, until the pasta floats.
step 9
Serve with walnut pesto base and place the drained ravioli on top. Garnish with crumbled walnuts, a drizzle of oil. ENJOY YOUR MEAL
