Handmade Eggplant Ravioli

Prepare all the ingredients for the pasta dough into a smooth dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

Cut the melanzane in half lengthwise, cover the cut surfaces with garlic and herb sprigs, drizzle with the olive oil, season and fold together repeatedly. Wrap in aluminum foil and cook in a heated stove at 200 °C for 30-40 min. Cool the melanzane and scrape the pulp from the skin with a spoon.

Put the pulp in a suitable bowl with the goat ricotta and the egg yolks. Whisk finely with a blender and season vigorously with salt and freshly ground pepper. Chill.

Rinse the clams in a baking bowl, pick out any broken ones, add a chilli pepper and roll everything together properly. Then clean them under running water for about 10 minutes until the water runs clear.

Heat a wok pan, pour in the olive oil, garlic, thyme sprigs and the drained mussels Mix once and extinguish with white wine, close with a lid and gently roll until all the mussel shells have opened.

Pick out mussels that do not open on their own. They must not be eaten.

To finish Dust the pasta dough with semolina and roll out thinly with a pasta machine. Spread half of the pasta sheet on floured surface and form 1 tsp of eggplant filling on each sheet, spacing a little.

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