Ravioli of roasted aubergine blended with ricotta served with cayenne toasted walnuts and walnut oil.
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.
«If you cannot find ricotta, feel free to use any type of cream cheese for a similar effect.»