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Whisk the semolina flour and salt together and make a well in the middle. Add the egg whites, Fustini's Garlic and Rosemary oils, cooked and finely chopped spinach, and spinach water and mix with a fork, drawing in more of the flour as the mixture wets. Once a ball of dough forms, knead for 8 to 10 minutes or until elastic and smooth. Place into a plastic bag and let rest on the counter top for 30 minutes. Cut the dough in half and process each half with a pasta roller until thin.
Bring a large pot of salted water to a boil and carefully place the ravioli into the water. Cook for 1 to 2 minutes and remove with a slotted spoon to a sauté pan. Add a spoon full of eggplant Bolognese and sauté to combine. Serve with some grated Parmesan cheese.
Heat the Fustini's Garlic olive oil over low heat in a medium sized sauté pan. Add the shallot and garlic and sauté for 30 seconds. Add the spinach and sauté to combine. Once the mixture is hot, remove from the heat and let cool. Add the ricotta and Parmesan cheeses, egg yolks, and season with salt and pepper.
Spoon some of the filling on top of a piece of pasta and brush all around the filling with beaten egg. Top with another pasta sheet and press to secure or roll to crimp. Repeat until all the pasta is filled.
Heat the Fustini's Single Varietal olive oil in a medium size pot over moderate heat. When the oil is hot, add the eggplant and fry , stirring occasionally, until softened - 2 to 3 minutes. Add the onion and cook for another 2 to 3 minutes. Add the garlic, salt and pepper, red pepper flakes, diced red pepper, bay leaf, tomato paste, Fustini's Rosemary olive oil and tomato juice. Bring to a simmer and cook till slightly thickened - 5 to 8 minutes.
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