Ravioli di melanzana alla caprese - È sempre mezzogiorno - 07/06/2023

https://www.raiplay.it/programmi/esem... - To end this season on a high note, the Improta family has decided to prepare a first course based on fresh pasta, one of their favorite dishes. These ravioli are made with a simple dough of flour, semolina, and eggs, filled with eggplant and ricotta, and topped with a Caprese sauce made with mozzarella and tomato. Basil, mozzarella, and tomatoes—this inseparable trio with exquisitely Mediterranean flavors—has always been the protagonist of countless recipes. First and foremost, the traditional Caprese salad, the quintessential summer appetizer, fresh and authentic, which inspired this first course. The tomato flavors and tinges the fresh pasta with red, complemented by the stringy mozzarella, while the filling encloses a uniquely creamy eggplant and ricotta center. Ingredients for the ravioli: 200 g 00 flour 100 g semolina 3 eggs For the filling: 2 eggplants 100 g ricotta thyme 1 clove garlic fresh basil salt and pepper extra virgin olive oil For the sauce: 100 g mozzarella 200 g datterini tomatoes 100 g tomato puree 1 spring onion For the cheese sauce: 80 g grated cheese 140 ml milk To finish: dried eggplant peels Baking: 180°C for 30 minutes