Ravioli with eggplant and robiola

03686 RAVIOLI with Eggplant and ROBIOLA INGREDIENTS 6 PEOPLE Browse 550 g egg, 1 egg, 3 tablespoons coarse salt.

For the filling: 1/2 onion, eggplant, 3 200 g fresh robiola cheese, 2 tablespoons Parmesan cheese, 2 tablespoons of olive oil, marjoram, 1 egg, salt.

For seasoning: extra virgin olive oil, 3 cloves garlic, 12 5 ripe tomatoes, basil leaves, salt.

Peel the aubergines, cut into cubes, spolverizzateli of salt and let them rest for 20 minutes, then dry.

Heat oil in a pan and saucepan, add chopped onion 1/2 spoon of hot water and cook for 5?.

Place the cubes in the pan with the onion, Cook 2? a lively fire, stirring constantly.

Add 1/2 glass of warm water and the sprig of Marjoram.

Continue baking for 25?, remove the sprig.

Passed the eggplants to a ricer, collecting the puree in a bowl, add robiola cheese, egg and Parmesan cheese.

Mix well and place in refrigerator.

Lay the sheet of 2 mm with a rolling pin.

Crop it into strips 30 cm long and 12 cm broad, with the appropriate wheel.

Brush with the egg white and spread over each strip a pallottolina of filling, at 6 cm from each other.

Fold the strip of dough on the stuffing by joining sides longer.

Press with your fingers around each pile.

Cut out with the wheel square ravioli.

Place on large trays covered by teli floured lightly.

Let them dry for 20 minutes.

Peel the tomatoes, remove the seeds and water, cut the flesh flakes 5 mm tall, and 2 cm long.

Do Brown the garlic, add the tomatoes, sprinkle the pretzels and bake 3?, stirring.

6 chopped basil leaves, remove the garlic from the Pan, add the chopped Basil.

Remove tomato halves, holding it aside.

Boil ravioli for 5?, drain them with a slotted spoon, place them in the pan with the tomatoes, Cook for 1?.

Transfer the ravioli to a serving dish, pour over the tomatoes by hand, complete with the six other remaining basil leaves.

Serve immediately.