Ravioli provolone

Homemade spinach ravioli stuffed with provolone cheese and aubergines

Recipe (4 servings) ingredients:

For the dough:

• 300g flour (for my homemade pasta/ravioli i always use the ‘de Cecco’ flour)
• 30g fresh spinach
• 1 whole egg + 1 egg yolk
• 1 tbs olive oil
• salt

To learn how to make your own spinach dough, visit the post below:

How to prepare your own spinach dough

For the stuffing:

• 300g aubergines
• 100g provolone cheese
• 1 garlic clove
• basil
• 1 tbs olive oil
• salt

Cut the aubergines in small dices. In a skillet pan let the aubergines cook together with the crushed garlic in the olive oil. Cook in medium heat until they get a nice brown color. In the meantime, cut the provolone cheese into small pieces.

For the sauce:

• 2 cans of peeled tomatoes
• 1 garlic clove
• 2 tbs olive oil
• a dozen cherry tomatoes
• basil leafs
• 80g provolone cheese

In a sauce pan, let the crashed garlic clove cook in olive oil together with some basil leafs. Add the canned tomatoes and let them cook for about 10 minutes, until the sauce becomes thicker. Add the cherry tomatoes and the rest of the basil leafs and let cook for 10 more minutes.

Once the ravioli (choose the shape you want) are stuffed (1 tbs of aubergines and 3 dices of provolone cheese), place  them in boiling water for about 2-3 minutes. Drain them and serve with parmesan using some basil leafs for decoration.

Enjoy your meal!!!

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Inspired by Laura Lavan (Les ravioli de Laura)

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