Ravioli with aubergine and smoked provola cheese and cherry tomato sauce

Chef: chef Andrea Moio first courses
Time 90 min Difficulty High Serves 4


For the fresh egg pasta

  • 450 g superfine “00” flour
  • 100 g ground durum wheat semolina
  • 6 eggs (2 to brush the pasta sheets)
  • 1 egg yolk
  • a drizzle of extra virgin olive oil

For the filling

  • 3 aubergines
  • 1 masked boiled potato
  • 200 g of diced smoked provola cheese
  • 80 g ground parmesan
  • 2 eggs
  • salt to taste
  • pepper to taste

For the cherry tomato sauce

  • 2 cans of cherry tomatoes 400 g each
  • 1 clove of garlic
  • 1 small glass of extra virgin olive oil
  • 4 leaves of basil
  • Salt to taste


Start by preparing the egg pasta: put the eggs in a food mixer bowl (keep 2 aside) and add the drizzle of olive oil and mix for one minute, then add the flour and keep mixing until you get a smooth dough. Remove the dough and wrap it in cling film and leave to rest in the refrigerator.

Cut the aubergines in half lengthwise, put them on an oven tray and bake in the oven for about 40 minutes at 160°C. Remove from the oven and while still hot, scoop out the flesh with a spoon and place in a bowl. When the flesh has cooled, add all the other ingredients and mix well until it is a smooth paste. Put in a bag in the refrigerator.

Heat gently the extra virgin olive oil and garlic in a saucepan, remove the garlic when golden. Add the cherry tomatoes, salt, basil and a ladleful of water and cook over medium heat for about 20 minutes.

Flour a work surface and roll out the pasta to a sheet about 2mm thick. Break 2 eggs in a glass and beat. Cut 16 round discs with a medium-size pastry cutter and brush with the beaten egg. Put a teaspoon of the filling on each disc, in the center. Then take the edges of each disc, bring them together and press firmly with your finger and thumb so that they stick together, to form the ravioli.

Bring water to boil and salt lightly as soon as it starts boiling. Carefully put in the ravioli and cook for about 7 minutes, then drain them and add to the sauce, gently tossing them so that the ravioli do not break. Serve 4 ravioli for each portion, with a sprinkling of ground parmesan.