Serves 6: 2 eggs, approx. 200 g durum wheat flour (semolina), 1 good-sized eggplant, 150 g Robiola cheese, grated Parmigiano-Reggiano cheese, salt, pepper, butter.
To prepare: Peel and dice the eggplant and toss in a pan with a little oil and salt over low heat until it is tender and all moisture has evaporated. Mash the eggplant with a fork and leave it to cool.
Prepare the pasta by kneading enough flour into the eggs to obtain a sufficiently firm dough. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for 30 minutes.
Roll out the dough into a very thin sheet and cut into 10 cm (4 in) squares. In each square, place approx. 15 g of robiola and a level tbsp of the eggplant mixture. Fold in half into a triangle and press the borders to seal. Cook the ravioli for several minutes in boiling salted water.
Drain well and serve two ravioli per person on heated plates. Top with two generous spoonfuls of melted butter and a sprinkling of grated Parmigiano-Reggiano cheese.
Recommended wines:
Rosato Igt Veneto Orientale
Moletto Rosa Frizzante Igt Veneto Orientale