Eggplant ravioli with fresh tomato sauce and burrata are a concentrate of southern Italian flavours: fresh pasta filled with fried eggplants, a staple of Sicilian cooking; served with fresh tomato sauce, a quintessential Italian classic; and burrata cheese, a specialty of Apulia.

Eggplant ravioli with fresh tomato and burrata

Eggplant ravioli with fresh tomato sauce and burrata


400 g white wheat all-purpose flour
4 eggs
2 purple eggplants
40 g grated parmesan cheese
50 g fresh stretched cheese
300 g  burrata cheese (a creamy mozzarella)
500 g cherry tomatoes
1/4 onion
10 g basil
1 ts sugar
2 tbs dry bread crumbs
1/2 l  Frying oil
2 tbs extra virgin olive oil (EVO)
10 g  Table salt
1 pinch of black pepper


Prepare the sauce: rinse the tomatoes and cut them in half. Chop the basil. Chop the onions and brown them in a little olive oil in a saucepan. Add the tomatoes, sugar, a pinch of salt, and a pinch of pepper, and simmer on low heat, partially covered, until the sauce has reduced. Stir occasionally. Once the tomatoes are cooked, puree them and run the sauce through a strainer.

Rinse the eggplants and slice them, not too thin. Fry them in plenty of frying oil and transfer them to a sheet of absorbing paper. Leave the eggplants on a colander for an hour, weighed down with a heavy object, in order to drain them of excess oil.

Make the dough for the ravioli: knead the flour with the eggs and a pinch of salt. Make a ball of dough, wrap it in cling film, and refrigerate for 30 minutes, then roll it out into a thin sheet, out of which you will cut out rectangles of dough.

Chop the eggplants with a knife and season with bread crumbs, grated parmesan, small pieces of stretched cheese, salt, and pepper. Knead with your hands.

Put a mound of filling on one side of each rectangle of dough, then fold closed. Press down with your finger between each mount to eliminate air pockets, then press down on the side of each ravioli. Cut out the ravioli with a pastry wheel, then transfer them to a cloth dusted with flour.

Puree the burrata.

Boil the ravioli for a few minutes in plenty of salted water.

In each plate, put 5-6 ravioli with a few tablespoons of tomato sauce and burrata cream, which will melt slightly with the heat of the sauce.

Eggplant ravioli with fresh tomato and burrata

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