Viewport width =
March 3, 2014 | by  | in Opinion |
Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

Eggplant & Ricotta Ravioli

Eating seasonally is smart wherever possible when trying to survive on a student budget. You can pick eggplants up for $1 each at the moment. I’m prepared to admit it: not everyone likes this slimy greyish vegetable, but roasting or grilling an eggplant brings out a depth of flavour that any other cooking method lacks. I’ve been whiling away the last of my days before Uni gets hectic making this: it’s a perfect date-night dish to impress that summer fling you’re trying to keep hold of.

I won’t give you a fresh-pasta recipe here, as any Google search will give you one. I recommend Jamie Oliver’s.

 

Fresh pasta sheets (use a recipe that makes enough for four people)

Filling:

  • 2 eggplants
  • 200 g ricotta (substitute with feta or another cheese if you wish)
  • 1 onion, finely chopped
  • 1 Tbsp minced garlic
  • 2 Tbsp lemon juice
  • Salt & pepper

Slice the eggplants in half lengthwise, and rub them with extra-virgin olive oil. Season well and place on a tray in the oven for 20–25 minutes at 190°C, or until the flesh is tender. While the eggplants cook, fry the onion in a small amount of oil with the garlic until soft. Put into a bowl with the lemon juice. Scrape the flesh off the skins of the eggplants once cooked, and add to the bowl. Give the mixture a light mash so it’s not too chunky, and mix in the ricotta.

Roll the pasta into sheets. Cut the sheets into evenly sized shapes, although ravioli is traditionally square; put dollops of mixture in the middle of the shapes, then press another on top. Cook in batches.

Sauce:

  • 100 g butter
  • 2 Tbsp olive oil
  • 4 Tbsp fresh minced garlic
  • 1 Tbsp finely chopped parsley
  • Juice of two lemons
  • 1 Tbsp lemon zest
  • Salt and pepper

Add all ingredients except the butter to a saucepan and cook on a low heat for 3–4 minutes. Add the butter and leave on the heat until melted.

Pour the butter over the pasta and serve warm!

Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

About the Author ()

Comments are closed.

Recent posts

  1. An (im)possible dream: Living Wage for Vic Books
  2. Salient and VUW tussle over Official Information Act requests
  3. One Ocean
  4. Orphanage voluntourism a harmful exercise
  5. Interview with Grayson Gilmour
  6. Political Round Up
  7. A Town Like Alice — Nevil Shute
  8. Presidential Address
  9. Do You Ever Feel Like a Plastic Bag?
  10. Sport
1

Editor's Pick

In Which a Boy Leaves

: - SPONSORED - I’ve always been a fairly lucky kid. I essentially lucked out at birth, being born white, male, heterosexual, to a well off family. My life was never going to be particularly hard. And so my tale begins, with another stroke of sheer luck. After my girlfriend sugge