One of my all time favourite dishes… Ravioli! They are extremely versatile. In this case they will stun your taste buds with aubergine, feta and pumpkin seeds. The aceto balsamico tomato sauce finishes off this dish to become the perfect vegetarian main or starter to a grand Mediterranean dinner.
Get you pastry rolls, cutting wheels and prepare to become crafty in your kitchen because, YES, these babies need some attention. But don’t despair, it is much easier than it seems at first.
Oh and one last thing, these ravioli are gluten free! Yes you heard right. The lovely buckwheat chickpea dough is not only “celiac proof”, it’s also super tasty and nutritious.
- 1 mid size aubergine
- 1 garlic clove
- dash of olive oil
- cut aubergine into small cubes and mix with the remaining ingredeients
- put on an oven tray and bake at 180°C until they become roasted and soft (about 20-30min)
- 100g feta cheese
- 2 tbsp roasted & shredded pumpkin seeds
- cut feta cheese into little cubes
- add seeds, feta and pepper to the aubergine mix and combine well
- 1 cup buckwheat flour
- 1 cup chickpea flour
- 2 eggs
- water (if needed)
- combine all ingredients until the dough is smooth and non sticky
Aceto balsamico tomato sauce:
- 1 tbsp of olive oil
- 1 garlic clove
- 1 tbsp tomato puree
- add to a fry pan and roast the garlic and tomato puree (not too hot! we don’t want that garlic to get brown)
- 1 can of canned tomato
- 2 tbsp aceto balsamico di modena
- add and reduce to half
- set aside
Make the ravioli:
Take about a fourth of your dough and roll it out in a rectangular shape until very thin (use quite a lot of flour to do so!) …
… oval will do as well of course. Just make sure you can make those little aubergine hills and that they can be covered with just as much dough as they are sitting on.
After you have spread the aubergine hills on your dough wet the area around it (not too much water as this will make the dough too weak).
Fold the other side on top of the aubergine and lightly press the dough onto the wet area so it sticks together and there are as little air pockets as possible. Use a ravioli stamp, cutting wheel or even knife to cut the ravioli in shape. Now you can be creative. You can also form triangular ones, dumpling kind of ravioli or round ones. Try out different shapes!
When you collect the ravioli and place them on one another, make sure there is enough flour in between them. You don’t want them to stick together.
Continue doing this until all your dough or filling is gone.
Tipp: If you run out of filling but still have a lot of dough, roll it out thinly and cut fine stripes. Congrats! You’ve just made buckwheat chickpea pasta 🙂
You can store these ravioli probably up to 2 days in the fridge. However, as usual, they are best when fresh.
When you want to get them ready to land on a plate place a big pan half way filled with salted water on your stove and bring it to a boil.
Add the ravioli and let simmer for about 5-7 minutes. This depends a bit on how thin you’ve rolled out your dough.
Once done place them on a plate and top with the warm aceto calsamico sauce, some basil and rasted pumpkin seeds.
Bon appétit ♥