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Filling
2 medium aubergines
Deep-frying oil
20 walnuts
2 dl thick béchamel
sauce
1 tablespoon chopped
parsley
2 egg yolks
nutmeg
pepper and salt
Pasta
325 g white flour type 00
4 eggs
salt
Serve with:
tomato sauce (see
"The Ultimate Mixer
Cookbook", p37
"Tomato Passata")
40 g Parmesan cheese
Ravioli alla Vegetariana
(Vegetarian Ravioli)
Peel the aubergines and chop, fry until golden brown,
drain on paper towels and set aside. When cooled,
mix the aubergines with the shelled and chopped
walnuts, béchamel sauce, chopped parsley and
egg yolks in the mixer bowl using beater. Add some
grated nutmeg and flavour with salt and pepper.
Make pasta with flour, eggs and a pinch of salt in
the mixer bowl using dough hook. Next make the
sheets with the pasta roller and the ravioli with the
ravioli maker (see page 6). Let stand for 10 minutes.
Deep-fry the ravioli 4 pieces at a time and drain on
paper towels. Arrange fried ravioli on a warm dish.
Pour the tomato sauce over the ravioli and sprinkle
with cheese. Serve as hot as possible.
17
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