for 4 portions

Filling

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

Ravioli

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

Dressing

50 g	butter
2 pinch	salt
1	chicory (e.g. Trevisano), cut into fine strips

How it's done

Filling

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.

Ravioli

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.

Dressing

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

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