Salami aubergine stuffed ravioli

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

For 4 portion

Nutritional Information

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


  • Filling
  • 2 tbsp olive oil
  • 200 g aubergine, diced
  • 1 onion, finely chopped
  • 100 g salami, cut into cubes
  • 1.5 dl vegetable bouillon
  • salt and pepper to taste
  • 100 g ricotta
  • Ravioli
  • 2 rolls of pasta dough
  • 1 eggs, beaten
  • salted water, boiling
  • Dressing
  • 50 g butter
  • 2 pinches salt
  • 1 chicory (e.g. Trevisano), cut into fine strips

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  • Filling

    Heat the oil in a frying pan, sauté the onion for approx. 3 mins. Add the aubergines and sauté for approx. 5 mins. longer. Add the stock and simmer for approx. 10 mins., stirring occasionally, until the stock 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 mins. Remove with a slotted spoon, drain.
  • Dressing

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

    Prepare the ravioli approx. 2 days in advance, place on a plate lined with baking paper, cover and keep in the freezer. Do not defrost the frozen ravioli; instead, place them straight into the salted water.

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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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