Swordfish and Eggplant Ravioli



For 6 people

For the Dough:

4 eggs

500 gr (1.1 lb) flour

2 tablespoons olive oil

Salt

For the Filling:

400 gr (0.9 lb) eggplant pulp

400 gr (0.9 lb) swordfish

½ cup white wine

60 gr (0.13 lb) pecorino cheese

A handful of pine nuts

1 small onion

4 tablespoons olive oil

Thyme, pepper and salt

For the Sauce:

250 gr (0.55 lb) swordfish

½ glass white wine

Chili powder and parsley

3 tablespoons olive oil

Salt

Start working on the filling by peeling the eggplant and cutting the pulp into little cubes, and finely chopping the onion. Heat 3 or 4 spoons of olive oil in a frying pan and sauté the onion for 4 or 5 minutes, add the eggplant and the fresh thyme, season with salt and cook them for about 15-20 minutes. Remove them from the pan.

Cut the swordfish into small pieces. Put the pieces in a hot pan with 3 or 4 spoons of olive oil, season with salt and pour in the white wine. Cook for just a couple of minutes, then turn off and, when cool, mince with a mixer. 

Put the minced swordfish, the eggplant, the pine nuts and the pecorino cheese in a bowl and mix well with a spoon.

Prepare the dough with a pasta machine or mixing with your hands the flour with the eggs and 2 spoons of olive oil, adding enough water to obtain a smooth, elastic dough. Divide the dough into 3 or 4 pieces and roll them into thin sheets to be cut according to the size of your ravioli maker. 

I’m sure all of you have a ravioli maker, but if you don’t, I purchased mine here and am very happy with it; it’s very easy to use and it allows you to make many raviolis in a short time. At this point flour your ravioli mold and lay over it the first piece of rolled dough. 

Put a little filling in each ravioli, cover with another sheet and press lightly with your hands, then slowly with a rolling pin until you see the flanges of the mold. Finally, turn the mold upside down on a cloth or on a large pan abundantly floured. Proceed in the same way with the rest of the dough, covering each layer of ravioli with abundant flour.

Prepare the sauce by dicing the swordfish and putting it in a pan with 3 tablespoons of hot olive oil and a little bit of chili powder. Season with salt and add the white wine. Cook for no more than a couple of minutes.Cook the ravioli in abundant hot salted water. Drain and season with the swordfish and the minced parsley. Enjoy it with a glass of cold Campanaro. You’ll love it!!