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Aubergine and ricotta ravioli with walnut Recipe

Ravioli of roasted aubergine blended with ricotta served with cayenne toasted walnuts and walnut oil.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 4.2/5
Pour people
  • For the filling
  • Aubergine(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Garlic clove(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Olive oil : 40 ml
  • Ricotta : 300 g
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Walnut piece(s) : 20 g
  • Walnut oil : 40 ml
  • Cayenne pepper : 5 g
  • For the pastry
  • Sheet(s) of ravioli paste : 6 whole
  • Egg yolk(s) : 2 whole

    Preheat the oven to 200'C.

    Use a pastry cutter to cut the fresh pasta sheet into 36 circles. Beat the egg yolks together.

    Peel the garlic cloves and crush to a paste. Pick the thyme leaves from the stalks. Cut the aubergines in half and score the flesh. Rub the garlic, thyme, olive oil and the salt into the aubergine. Place on a baking sheet, transfer to the oven and cook for 20 minutes until soft. Allow to cool a little and then scrape the aubergine flesh away from the skin. Place the aubergine in a food processor, add the ricotta and the seasoning and then blend until smooth.

    Place a small amount of the aubergine filling in the centre of a pasta circle. Brush a little beaten egg around the filling and then place a second disc of pasta on top to form a raviolo. Seal the edges together, taking care not to leave any pockets of air trapped inside the raviolo. Use a crinkled pastry cutter to trim and neaten the edges. Repeat until you have 18 ravioli ready to cook.


    Toast the walnut pieces in a hot frying pan. Once the nuts are toasted, add the cayenne pepper and remove from the heat.

    Cook the ravioli in salted boiling water for 3 minutes. Drain and serve immediately with the toasted walnuts and a drizzle of walnut oil.

Chef's tip

«If you cannot find ricotta, feel free to use any type of cream cheese for a similar effect.»

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