Melanzane Ravioli

Prepare: Preheat stove to 60 °C, plate and plate.

Filling: put chopped pork, ricotta, half of the chilies and garlic in a large enough bowl, season with salt and little pepper.

Cut the melanzani into cubes of about 5 mm. Warm oil for frying in wide pan. Roast melanzane in about 4 min, cool. Half to the filling form, mix everything together.

Add sherry to the remaining melanzane form, season with salt and pimento seeds, crushed, keep warm.

Ravioli: Form ravioli with the ‘ravioli maker’: Unroll the dough sheet. Remove the flour on the surface with a brush. Place one half of the dough on the ‘Ravioli-Taeschler’, press lightly until smooth. Spread filling evenly into the cavities. Brush spaces and edges with egg, place other half of dough over filling. Using the top of the Taeschler, bob up and down with necessary pressure until the serrated edge is visible. Remove ravioli from mold, place on a parchment paper. Repeat the process.

Fry: fill a small uncoated pan with oil to a height of about 2 cm, heat, fry the ravioli in batches on both sides for about 1 minute, until golden brown. Remove, drain on kitchen roll and keep warm. Leave the oven door ajar so that the ravioli stay crispy.

Tip Cook in the oven: Brush ravioli with melted butter.

Bake for approx. 25 minutes in the middle of the oven heated to 170 °C.

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