I have always found the idea of using sliced vegetables as pasta substitutes. The zucchini ravioli stuffed with prawns work wonderfully and today it is the turn of the aubergine, which I have stuffed with tomato, mozzarella and basil. A new version to give variety to our recipe book.
ride these eggplant ravioli it is very simple and very fast. If we want them to be perfect, I recommend using a mandolin. In case you do not have this utensil, a good knife and some pulse are more than enough.
Once the eggplant slices are ready and passed through the iron, the rest of the process is sew and sing. All you have to do is cut the tomatoes and the cheese, wash and dry the fresh basil -or dry, failing that- and make the ravioli. In the step-by-step photos you can see how they are assembled. Let’s go to trouble
Wash and dry the eggplant. Laminate it with the help of a mandolin or, failing that, with a very sharp knife with a long blade. We make sure that all the sheets remain of the same thickness. We brush them with extra virgin olive oil and mark them on a very hot iron, one minute on each side.
Meanwhile we wash and dry the tomatoes and cut them into disks like 1/2 centimeter thick. We are left with the central ones, the largest. Drain the fresh mozzarella and also laminate it. We wash and dry the basil and separate six leaves.
To form the ravioli, we take two sheets of aubergine and place them, one on top of the other, in cross shape. In the center we put a tomato disc, a slice, a basil leaf and a slice of mozzarella. We fold the ends of the aubergine towards the center, closing in the form of a package.
Heat the homemade tomato sauce in a wide pan and place the aubergine ravioli on top. We splash to taste. Cover and cook for couple of minutes or until they have warmed up and the mozzarella is melted. We serve immediately.
Adjustable Mandoline Slicer. Best for cutting food, fruits and vegetables. Professional grade julienne slicer. With cut-proof gloves and cleaning brush
With what to accompany the ravioli of aubergine, tomato, mozzarella and basil
In addition to the homemade tomato sauce in which the Aubergine, tomato, mozzarella and basil ravioli, we can grate a little Parmesan or Grana Padano cheese on top to give it an extra touch of flavor. And to enjoy.
In DAP | Pumpkin ravioli recipe with mushroom filling: the starter (suitable for vegans) with which to show off this Christmas
In DAP | Cream of onion and apple curry, an easy, cheap and delicious starter recipe (suitable for vegetarians)