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
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.
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.
Put a small blob of filling on each and fold it over, sealing the edges with a little water.
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
1/2 onion, sliced
1 teaspoon smoked paprika
1 tablespoon tomato paste
2 tablespoon olive oil
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.