Salami aubergine stuffed ravioli

Salami aubergine stuffed ravioli

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
Nutritional value / portion: 505 kcal
, Fat: 29 g
, Carbohydrate: 41 g
, Protein: 18 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2tbsp olive oil
1 onion, finely chopped
200g aubergines, diced
1 ½dl vegetable bouillon
100g salami, cut into cubes
100g ricotta
salt and pepper to taste


2 rolls of pasta dough
1 egg, beaten
salted water, boiling


50g butter
2pinches salt
1 chicory (e.g. Trevisano), cut into fine strips
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How it's done


Heat the oil in a frying pan, sauté the onion for approx. 3 mins. Add the aubergines and sauté for approx. 5 mins. longer. Add the stock and simmer for approx. 10 mins., stirring occasionally, until the stock has been absorbed completely. Let cool, add the ricotta and salami and season.


Halve each roll of dough lengthwise. Take one half and brush with a little egg. Halve the aubergine mixture, separate into 6 walnut-sized portions and distribute on the dough. Lay the other half of the dough roll on the first half, press gently to seal, pressing out any air trapped in the ravioli, and cut the ravioli apart using a knife. Repeat using the remaining dough roll. Cook the ravioli in barely simmering salted water for approx. 5 mins. Remove with a slotted spoon, drain.


Melt the butter in a frying pan until it foams and smells slightly nutty, then add salt. Arrange the radicchio with the ravioli on plates and drizzle with the butter.

Good to know
Prepare: Prepare the ravioli approx. 2 days in advance, place on a plate lined with baking paper, cover and keep in the freezer. Do not defrost the frozen ravioli; instead, place them straight into the salted water.

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