Salami Aubergine Stuffed Ravioli


Total time: 1hr 10m
Preparation Time: 70m

Servings
For 4 servings


Nutritional Information

Contains 505 Kcal, 18g Protein, 41g Carbohydrates, 29g Fat


Ingredients

  • Filling
  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 200 g aubergines, cut into small cubes
  • 100 g salami, cut into small cubes
  • 1.5 dl vegetable bouillon
  • salt and pepper to taste
  • 100 g ricotta cheese
  • Ravioli
  • 2 rolls of pasta dough
  • 1 eggs, whisked
  • saltwater, boiling
  • Sauce
  • 50 g butter
  • 1 endive (e.g. Trevisano), cut into thin strips
  • 2 pinches salt

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Instructions

  • Filling

    Heat the oil in the frying pan, sauté the onion for approx. 3 minutes. Add the aubergines and sauté approx. 5 minutes longer. Add the bouillon and simmer approx. 10 minutes, stirring occasionally, until the bouillon has been absorbed completely. Let cool, add the ricotta and salami and season.
  • Ravioli

    Halve each roll of dough lengthwise. Take one half and brush with a little egg. Halve the aubergine mixture, separate into 6 walnut-sized portions and distribute on the dough. Lay the other half of the dough roll on the first half, press gently to seal, pressing out any air trapped in the ravioli, and cut the ravioli apart using a knife. Repeat using the remaining dough roll. Cook the ravioli in barely simmering salted water for approx. 5 minutes. Remove with a slotted spoon and drain.
  • Sauce

    Melt the butter in a frying pan until it foams and smells nutty, then salt. Arrange the radicchio with the ravioli on plates and drizzle with the butter.
  • Vorbereiten:

    Ravioli ca. 2 Tage im Voraus zubereiten, auf einen mit Backpapier belegten Teller legen, zugedeckt im Tief-kühler aufbewahren. Tiefgekühlte Ravioli nicht auf-tauen, direkt im Salzwasser ziehen lassen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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