Ravioli with Aubergine and Aduki Beans, with a Balsamic Chutney

This is a bit of extra work but it looks lovely on the plate.
20130413-183256.jpg
Homemade Pasta Dough
To serve four with a substantial filling
Ingredients
400g flour
100g water
2 tablespoons olive oil
Pinch of salt

Method
Mix and knead, rest for an hour and use as you wish.

Roasted Aubergine and Aduki Bean Filling

1 aubergine, cubed- if you’re a loony like me then a smoked aubergine is wonderful!
200g aduki beans, soaked overnight, simmered for 45 minutes and drained, or one tin
2 tablespoons of olive oil, plus a splash
1/2 teaspoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove of garlic, grated on a microplane
1/2 stick of celery, finely chopped
1/2 onion, finely chopped
Pinch of salt
6 cherry tomatoes

Method
Make the pasta dough first and let it rest.
Preheat the oven to 200c.
Toss the cubed aubergine, celery, garlic, herbs, tomatoes and the onion in 2 tablespoons of olive oil. Roast in the oven until fully cooked. The aubergine should have absorbed oil and be very soft and silky.
20130413-182854.jpg
Mash the mixture with the beans.
You should end up with a fairly thick paste.

Make the ravioli
Divide the dough and the filling into four each, roll out one dough ball at a time and cut out large circles using the top of a large glass (or big cookie cutter if you’re fancy!). Dividing it up in this way makes it easier to distribute the filling equally.

I get about 12 per quarter, or 48 in total.
20130413-183045.jpg
Put a small blob of filling on each and fold it over, sealing the edges with a little water.
20130413-183128.jpg
These can rest a while- boil them for three minutes when you are ready to eat. Dress with a little chutney, plenty of freshly ground black pepper and fresh basil.

Balsamic Onion Chutney

Ingredients
1/2 onion, sliced
100ml balsamic
1 teaspoon smoked paprika
1 tablespoon tomato paste
2 tablespoon olive oil

Method
Cook the onion in the olive oil, over a low heat with the lid on for about fifteen minutes. They will caramelise and soften. Then pour in the balsamic vinegar, tomato paste and paprika. Reduce to a thick sauce, add a little water or white wine if you go too far.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s