Ravioli with Eggplant, Mozzarella and Basil

The other night Daryl was procrastinating from doing his Uni readings. He wanted to make a meal from scratch and had a real pasta craving. He found this recipe in my ‘Cookery for the Hospitality Industry’ book and it tasted fantastic. My opinion is that Daryl can study at Uni forever if it means he will procrastinate by making such lovely meals! lol! The only complaint we had was that the basil was overpowering so I have reduced the amount of basil from 15g to 8g to get a better balance.


200 g Plain flour
3 eggs
65mL Olive Oil
100g Eggplant
100g Mozzarella cheese
8g Fresh Basil
10g Flat leaf parsley
45g Parmesan Cheese
4g Salt


  1. Sift the flour and salt together and make a bay in the middle.
  2. Whisk 20mL of the oil and 2 eggs together and pour into the bay.
  3. Mix lightly with the fingers, then work the ingredients with the hands to form a dough.
  4. If the mixture appears too dry, add a little water.
  5. Knead the dough until firm and smooth.
  6. Rest in a cool place for 30 minutes.


  1. Slice the eggplant thinly and pan fry with 25mL of the oil in a non-stick pan.
  2. Finely chop the cooked eggplant and mozzarella cheese.
  3. Add the chopped parsley, basil and parmesan.
  4. Season mixture to taste.

Construction of Ravioli

  1. Divide the pasta dough in half and roll out each piece thinly to the same size.
  2. Brush one sheet with the remaining egg (beaten) and pipe or spoon on the stuffing in little piles.
  3. Cover with the second sheet.
  4. Using a knife or cutting wheel, cut ravioli into 4cm squares.

To cook

  1. Boil the ravioli in salted water until they rise to the top. This should take 2-3 minutes.
  2. Drain and serve immediately in your favourite tomato sauce (not the ketchup kind, the traditional Italian tomato for pasta sauce) haha!

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