Eggplant And Goat Cheese Ravioli With Thyme Sauce

This is a rustic gourmet recipe for homemade ravioli stuffed with eggplant and goat cheese and slathered with thyme sauce. How to cook eggplant: you don’t need a fancy pasta maker to make your own ravioli at home. Eggplant, goat cheese and thyme are also common ingredients that are easily available in the local grocery. It will only take you about an hour to complete this Italian gourmet dish and serve it to your family and friends. Pair it with a bottle of Chianti rouge for a humble but elegant feast.

Ingredients

For the stuffing:

1 lbs. eggplants (which have been peeled and in salt for at least 30 minutes)

1.76 oz. fresh goat cheese

2 egg yolks

1/2 garlic clove

thyme

salt

oil

bouillon

For the sauce:

3 ½ tablespoons butter

1 ½ tablespoons thyme

14.8 oz. cream

1.4 oz. Parmesan cheese

For the dough:

1 cup flour

0.33 lbs. semolina (wheat middlings)

4 eggs

olive oil

salt

How to cook the eggplant recipe:

1.       Stuffing preparation: Wash the eggplant to eliminate the salt. Cut in small pieces. Heat in oil. Add garlic and thyme. Add the bouillon when the garlic slightly browns. Remove from the heat and allow to cool a little before adding the egg yolk and goat cheese. Mix well.

2.       Dough preparation: Form a mound of flour and semolina on a wooden table and make a well in the center. Add the eggs, oil, and salt inside the well and stir the wet ingredients with a fork. Incorporate the dry ingredients a little at a time until well combined. Knead until you obtain smooth and stretchy dough. Let the dough rest for at least 30 minutes. Then, using a rolling pin spread the dough very thin. Cut round discs on the dough and put 1 ½ tablespoons stuffing on each. Close each disc.

3.       Boil the resulting ravioli in water. When they are cooked, pour them in a pan with the sauce.

4.       Sauce preparation: Heat the butter and add the thyme. Add cream. Cook for 4 to 5 minutes. Sprinkle with parmesan before adding the cooked ravioli.