Ravioli with baba ganoush and gorgonzola sauce
8 servings
100 minutes
Ravioli with baba ghanoush and gorgonzola sauce is a refined dish that combines Italian pasta and Middle Eastern dip. Tender ravioli filled with creamy baba ghanoush gain a special depth of flavor from the smoky notes of roasted eggplant and the tangy hints of tahini, garlic, and lemon. Their delicate texture pairs beautifully with the velvety gorgonzola sauce, which has a rich creamy taste with the characteristic sharpness of blue cheese. The origins of baba ghanoush lie in Middle Eastern cuisine, while ravioli is a classic Italian heritage, making this recipe an unusual gastronomic synthesis. The ravioli are served hot, generously covered with aromatic cheese sauce that complements their soft texture. This dish is perfect for a dinner with loved ones or a festive feast when you want to enjoy sophisticated flavors and a rich palette of aromas.
1
Mix flour with salt, form a mound, make a well in the center, add three eggs, then water and mix everything with a fork. Knead the dough thoroughly, then cover it with plastic wrap and let it rest for 30 minutes.
- Chicken egg: 3 pieces
- Wheat flour: 400 g
- Water: 1 tablespoon
- Salt: to taste
2
Prick the eggplants with a fork in several places and send them to a preheated oven at 180 degrees for 30 minutes.
- Eggplants: 3 pieces
3
Then extract the flesh and finely chop the eggplant flesh until it becomes paste-like.
- Eggplants: 3 pieces
4
Finely chop the garlic, squeeze the lemon juice, and add everything to the eggplants. Add olive oil, tahini, cumin, finely chopped parsley, pepper, and salt to the mixture, mix well, and let it cool.
- Garlic: 2 cloves
- Lemon: 1 piece
- Olive oil: 3 tablespoons
- Tahini: 3 tablespoons
- Ground cumin (zira): 1 teaspoon
- Lemon juice: 2 tablespoons
- Ground red pepper: to taste
- Salt: to taste
5
Roll the dough in a pasta machine, place a teaspoon of baba ghanoush every 5 cm on one sheet, cover with a second sheet of dough, gently press the top sheet to the bottom and cut into 5x5 cm squares.
- Wheat flour: 400 g
6
Send the ravioli to boiling salted water for 5 minutes.
- Salt: to taste
7
Heat the cream over low heat for the sauce.
- Cream 20%: 100 g
8
Carefully mash the Gorgonzola with a fork. Add the cheese to the hot cream, cook for 5-8 minutes over medium heat, stirring constantly.
- Gorgonzola cheese: 200 g
9
After that, add lemon juice to the mixture while stirring, then add nutmeg and pepper.
- Lemon juice: 2 tablespoons
- Ground nutmeg: to taste
- Ground black pepper: to taste
10
Before serving, drizzle the ravioli with sauce.