Cornelia Polettos hand made aubergine ravioli with buffalo mozzarella

The filling

Cut the aubergines along their length into two halves. Season both parts with some pepper, salt flower, 1 thyme and olive oil. Put both halves together again and wrap them in aluminum foil. Bake them at 180º for ½ hour. Then, scrape out both halves and season the eggplant flesh with pepper and salt. Let it cool.

Ravioli dough

While waiting, knead all ingredients for the dough in the food processor. Wrap in aluminum foil and let it rest in the fridge for at least 1 hour.

Tomato sauce

Cut a cross at the back part of the tomatoes and scald them briefly in boiling water. Rinse them with cold water. Peel the tomatoes, cut in quarters and remove the seeds. Cut the quarters into strips, grind the tomatoes and hang them in a linen cloth. Collect and keep the tomato juice. Cut the mozzarella in cubes.

To make the raviolis, knead the dough finely, put small amounts of eggplant filling on the dough and make the raviolis with the ravioli tin.

Zur Fertigstellung den Nudelteig dünn ausrollen, kleine Häufchen von der Auberginenmasse auf die Teigplatten setzen und mit einem Raviolistecher zu Ravioli formen.

Boil the ravioli “al dente“, season the tomato juice with some oil, sea salt and heat. Add the boiled ravioli to the sauce and put them onto four plates. Finally, add the mozzarella cubes and the basil leaves.

SanLucar. Passion you can taste.