Eggplant and Goat Cheese Ravioli

Ingredients

• Eggplant (1 medium, sliced into 1/2-inch thick rounds)
• Olive oil (2 tablespoons, plus more for drizzling)
• Salt (to taste)
• Black pepper (to taste)
• Garlic (2 cloves, minced)
• Fresh basil (1/4 cup, chopped, plus whole leaves for garnish)
• Goat cheese (1 cup, crumbled)
• All-purpose flour (2 cups, for dusting and pasta dough)
• Eggs (2 large, for pasta dough)
• Parmesan cheese (1/2 cup, grated, for serving)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplant into 1/2-inch thick rounds and place them on a baking sheet.
3. Drizzle the slices with olive oil and sprinkle with salt and pepper.
4. Roast in the oven for 20-25 minutes, or until the eggplant is tender and golden brown.
5. Remove the eggplant from the oven and let it cool slightly.
6. In a bowl, mash the roasted eggplant with a fork until smooth.
7. Add the crumbled goat cheese, minced garlic, chopped basil, and a pinch of salt and pepper. Mix well to combine and set aside.
8. To make the pasta dough, combine 2 cups of all-purpose flour and 2 large eggs in a mixing bowl. Knead until smooth, about 5-10 minutes. Wrap in plastic wrap and let it rest for 30 minutes.
9. On a clean, floured surface, roll out the pasta dough to a thin sheet.
10. Place teaspoonfuls of the eggplant and goat cheese mixture onto the pasta sheet, leaving space between each filling.
11. Fold the pasta sheet over the filling and press around each mound to seal. Use a ravioli cutter or a sharp knife to cut out the ravioli.
12. Bring a large pot of salted water to a boil.
13. Cook the ravioli in the boiling water for about 3-4 minutes, or until they float to the surface.
14. Remove the cooked ravioli from the water using a slotted spoon and transfer to serving plates.
15. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.
16. Serve hot and enjoy!