Chef Andrea Moio
For the fresh egg pasta
450g superfine “00” flour
100g ground durum wheat semolina
6 eggs (2 to brush the pasta sheets)
1 egg yolk
a drizzle of extra virgin olive oil
For the filling
1 masked boiled potato
200g diced smoked provola cheese
80g ground parmesan
salt and pepper to taste
For the cherry tomato sauce
2 cans of cherry tomatoes, 400g each
1 clove of garlic
1 small glass of extra virgin olive oil
4 leaves of basil
salt to taste
Start by preparing the egg pasta: put the eggs in a food mixer bowl (keep two aside) and add a drizzle of olive oil. Mix for one minute, add flour and keep mixing until you get a smooth dough. Remove the dough and wrap it in cling film and leave it to rest in the refrigerator.
Cut the aubergines in half lengthwise, put them on an oven tray and bake in the oven for about 40 minutes at 160°C. Remove from the oven, and while still hot, scoop out the flesh with a spoon and place it in a bowl. When the flesh has cooled, add all the other ingredients and mix well until it is a smooth paste. Put in a bag in the refrigerator.
Heat the extra virgin olive oil and garlic in a saucepan, and remove the garlic when golden. Add the cherry tomatoes, salt, basil and a ladleful of water and cook over medium heat for about 20 minutes.
Flour a work surface and roll out the pasta to a sheet of about 2mm thickness. Break two eggs in a glass and beat. Cut 16 round discs with a medium-size pastry cutter and brush with the beaten egg. Put a teaspoon of the filling in the centre of each disc. Then take the edges of each disc, bring them together and press firmly with your finger and thumb so that they stick together to form the ravioli.
Bring water to boil and salt lightly as soon as it starts boiling. Carefully put in the ravioli and cook for about 7 minutes, then drain them and add to the sauce, gently tossing them so that the ravioli do not break. Serve four ravioli for each portion, with a sprinkling of ground parmesan.