For many years I always knew Ravioli to be filled with Ricotta and accompanied with a tomato sauce. My mother used to buy “Ravjul” from this place close to home and I would gladly go through 12 of them when they were well sized.
After I started experimenting in the kitchen, say 5-6 years ago, Ravioli took a different dimension!! Preparing fresh pasta is something I really enjoy, so putting together homemade ravioli is a great moment in the kitchen.
The mixture I put together included female Aubergines (I’m serious!), Parmesan, Nutmeg, Sichuan Pepper, Salt, Orange Zest and EVOO. Before I blended the lot, the aubergines were placed in the oven for 15 minutes with salt and extra virgin olive oil (EVOO) brushed onto them.
Once the ravioli are packed and sealed, off they go into boiling water. They will tell you when they are ready themselves, since they will rise alone. I then plate the ravioli and drizzle the mixture of heated butter and sage over them. If only I could print the smell!!
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