Eggplant Ravioli with a Fig Balsamic Reduction – Recipe

eggplant ravioli with a fig balsamic reduction

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 One of my favorite vegetables is eggplant. Fortunately it grows very well in our garden in Montana. So well that I freeze eggplant for use all year ’round. I freeze it two different ways; breaded and cooked with onions and garlic so that I have options as to how I can use it all winter long. In the summer when the garden is producing like crazy I make a Roasted Vegetable Lasagna that is a truly memorable meal. This eggplant ravioli is another meal I love to make with the eggplant harvest. It’s a little time consuming because I make my own pasta but it’s worth it because it tastes so good..

I experimented a while back with making what I called an “eggplant pesto” and served it atop salmon and Chilean sea bass. It was a rich, flavorful creation and a little went a long way. I thought that it would be a marvelous filling for homemade ravioli so I decided to try it and see how it would work. (I also found that I can make this from the eggplant mix I have in the freezer, using it as a starting point.) Since I am craving this meal and am considering it for Valentine’s Day dinner I am bringing back the recipe from the archives.

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eggplant ravioli

Eggplant Ravioli with Fig Balsamic Reduction

Serves 2

For the Filling:
2 small Japanese eggplant
1 small white onion, peeled and cut into quarters
2 large cloves garlic
2 TBS extra virgin olive oil, divided
1/4 cup pine nuts, toasted
2 TBS finely chopped basil
1 tsp salt
water to help seal the ravioli
For the pasta dough
7 oz flour – I use a mixture of semolina and all purpose
3 eggs
1 tsp olive oil
1 tsp salt
For the drizzle:
1/4 cup Fig Balsamic Vinegar (or regular balsamic if you don’t have fig)

  • Preheat the oven to 350°
  • Trim the eggplants and either poke them with a fork a couple of times or slice them with a knife so they don’t explode while roasting.
  • Add the eggplants, the garlic cloves and the onion to a baking dish.
  • Add one tablespoon of olive oil and sprinkle with salt. Mix everything with your hands to make sure they are coated with the oil.
  • Roast for 30 – 45 minutes until the eggplants and onions are very soft.


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How to Make Homemade Pasta

  • Measure out the flours – I use a mix of 4 oz of semolina and 3 oz of all purpose but all regular flour will work just fine.
  • Pile the flour on your clean counter and make a well in the center.
  • Add the eggs, salt and oil the center and carefully stir with a fork to break the yolks and mix.
  • Slowly start bringing in the flour from the sides without breaking the flour wall.
  • Do this until almost all of the flour is incorporated.
  • Knead the dough for 10 minutes.
  • Flatten into a disc and refrigerate for an hour.

Make the filling:

  • After the vegetables are done remove them from the oven and cool slightly.
  • In a food processor fit with the steel blade drop in the onions and eggplants. Squeeze the garlic out of their cloves into the mix. Process for about 30 seconds to a minute until you have a smooth paste.
  • Add the basil, toasted pine nuts and olive oil.
  • Process until the nuts are finely chopped.
  • Set aside until ready to use. If it is going to be several hours refrigerate the mixture.

How to Make Homemade Ravioli:

  • Bring the pasta dough out of the refrigerator.
  • I have a KitchenAid pasta roller. Follow the directions for whatever machine you have to roll out your pasta into sheets.
  • You can make the ravioli in one of two ways; use a ravioli maker or hand cut them. I have a ravioli make so I will show that way.
  • Lay a sheet of pasta on top of the bottom frame.
  • Use the press to stretch the dough to make the indentation for the filling.
  • Add about a teaspoon of the eggplant filling to each.
  • Brush around each ravioli with a bit of water to help them seal.
  • Top with another sheet of pasta dough.
  • Roll over the base with a rolling pin being sure that the dough is pressed down thoroughly.
  • Turn over to release the ravioli and carefully separate.

Repeat until you have used up all of your pasta dough. I generally get two dozen ravioli with this recipe. Any leftover filling is very tasty on crackers. Or if there is enough it’s delicious on spaghetti.

How to Make a Balsamic Drizzle:

  • Add the balsamic vinegar to a small heavy bottomed sauce pan over medium heat.
  • Bring to a boil and reduce heat to a simmer.
  • Cook until reduced by half.
  • Taste and add a little salt if needed

Cooking Homemade Ravioli

  • Bring a large pot of water to a boil.
  • Add a generous amount of salt.
  • Carefully add the ravioli and cook for about a minute after they rise to the top.
  • Carefully remove to a strainer.

To serve – add the ravioli to a bowl and drizzle with the Fig Balsamic Reduction

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How Was the Eggplant Ravioli?

We both really enjoy this meal. It’s rich, I’m not going to deny that and it does take a little time in the kitchen but it is so worth it. A simple salad with a nice vinaigrette is all you need to complete the meal. Since this is a celebration dinner a tasty dessert is called for, right? Nothing too heavy since the ravioli are quite filling so how about a Lemon Raspberry Angel Food Cake or Strawberry Lemonade Sorbet.


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