Ravioli with Baba Ganoush and Gorgonzola Sauce
Pasta and Pizza • Italian
Description
You can also use goat cheese sauce.
Ingredients
- Egg white 3 pieces
- Wheat Flour 15 oz
- Water 1 tablespoon
- Eggplants 3 pieces
- Garlic 2 cloves
- Olive Oil 3 tablespoons
- Tahini 3 tablespoons
- Ground Cumin 1 teaspoon
- Red Long Chili Peppers to taste
- Salt to taste
- Goat cheese 5 oz
- Cream 22% 5 oz
- Ground Nutmeg to taste
- Meyer Lemon Juice 2 tablespoons
- Ground Black Pepper to taste
- Lemon 1 piece
Step-by-Step Guide
Step 1
Mix the flour with salt, form a mound, make a well in the center, add three eggs, then water, and mix everything with a fork. Knead the dough thoroughly, then cover it with plastic wrap and let it rest for 30 minutes.
Step 2
Prick the eggplants with a fork in several places and place them in a preheated oven at 355°F for 30 minutes.
Step 3
Then scoop out the flesh and finely chop the eggplant flesh with a knife until it reaches a paste-like consistency.
Step 4
Finely chop the garlic, squeeze the juice from the lemon, and add everything to the eggplant. In the mixture, add olive oil, tahini, cumin, finely chopped parsley, pepper, and salt, mix well, and let it cool.
Step 5
Roll out the dough using a pasta machine, place one teaspoon of baba ganoush every 5 cm on one sheet, cover with a second sheet of dough, gently press the top sheet to the bottom, and cut into 5x5 cm squares.
Step 6
Place the ravioli in boiling salted water for 5 minutes.
Step 7
For the sauce, heat the cream over low heat.
Step 8
Gently crumble the Gorgonzola with a fork. Add the cheese to the hot cream, cook for 5–8 minutes over medium heat, stirring constantly.
Step 9
After that, add lemon juice to the mixture while continuing to stir, then add nutmeg and pepper.
Step 10
Before serving, drizzle the ravioli with the sauce.
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