Walnut Raviolis
Ravioli Dough
1kg strong flour
16 egg yolks
8 whole eggs
salt
Mix together and rest.
Filling
will fill 12 raviolis, enough for
4 main portions
40gms fresh shelled walnuts
1 small eggplant 180 to 200gms
1 clove garlic
1 shallot bulb
1gm ground cumin (2 pinches)
1 pinch ground cinnamon
10mls olive oil
10gms cream cheese
Bake the eggplant at 180ºC until soft, around 40 minutes, cool a little and scoop out the middles and chop up well, discard the skins.
Dice the shallot and garlic very fine.
Chop the walnuts, enough to leave some texture, place in a pan and fry until just taking on a little colour, remove from pan.
In the same pan put in the olive oil, shallots, garlic and spice, cook out a little and add the eggplant, cook stirring continually until quite dry, take of heat and stir in the sour cream.
Season to taste with salt and pepper.
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