Ingredients
Hint:
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
kochen@bettybossi.ch
To prepare the aubergine
Ratatouille
Ravioli
Mozzarella cream
To cook the ravioli
How it's done
To prepare the aubergine
Sprinkle the cut surfaces of the aubergine with salt, leave to absorb for approx. 10 mins. Pat the aubergines dry and cut into cubes.
Ratatouille
Heat the oil in a non-stick frying pan. Briefly sauté the onion and garlic. Add the aubergine, courgette and pepper, cook for approx. 3 mins. Add the tomatoes, season. Cover the vegetables and simmer for approx. 30 mins. until soft. Mix in the basil, leave the ratatouille to cool. Drain the water if necessary, mix in the parmesan.
Ravioli
Unroll the pasta dough, cut in half lengthwise. Place approx. 1 tsp of the filling at equal intervals on half of the pasta strips. Place the remaining strips of pasta on top of the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli using a ravioli cutter or pastry wheel, press the edges down firmly with a fork.
Mozzarella cream
Pour approx. 100 ml of the mozzarella brine into a measuring cup, add the mozzarella and salt, puree until smooth.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 3 mins. Remove the ravioli with a slotted spoon, drain, serve with the mozzarella cream, drizzle with olive oil.
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