Eggplant Spelt Ravioli
- Yield: 4-6 servings
Next time you're in the mood for Italian and feeling adventurous in the kitchen, this homemade ravioli recipe is a must-try!
- 3cups spelt flour
- 4large eggs
- 1teaspoon kosher salt
- 1tablespoon olive oil
- 1/4cup basil, chopped (about 20 big leaves)
- 4-6tablespoons water, divided
- 3cloves garlic, minced
- 1medium eggplant, shredded
- 1 8-ounce block reduced-fat cheddar cheese, shredded
- 1/4cup basil, chopped
- marinara sauce, heated
- freshly grated parmigiano reggiano and basil, garnish
- To make the pasta, pour spelt flour onto clean surface. Make a hole in the center of the flour using a measuring cup. Add eggs, salt, oil, and basil into the hole and begin to whisk with a fork.
- As you incorporate the flour underneath the hole, begin to include the flour on the outside, adding water as needed. Knead the dough until it is smooth. Cover dough with plastic wrap, and let rest for 30 minutes.
- Using a food processor with small grater attachment (or hand grater), shred the garlic and eggplant. Heat teaspoon of oil in pan over medium-high heat, and saute eggplant mixture until water evaporates. Let cool.
- Rinse and dry the food processor. Using the same attachment shred the cheese. In a medium bowl, add cooled eggplant, cheese, and basil and stir until combined.
- To prepare ravioli, divide the dough in half and roll it out very thin. (Put your muscles into it. It may feel like a workout, but it’s worth it…)
- Using the ravioli press, stamp out your ravioli.
- Let ravioli rest for 10 minutes, and boil salted water in a large pot. Cook ravioli for about 5 minutes, or until they swim up and float to the top. (You can freeze extra ravioli before cooking for an easy weeknight meal.)
- Lay ravioli in a bed of marinara and garnish with parmigiano reggiano and fresh basil. Dig in!
Recipe courtesy of Kristina LaRue, RD, a sports dietitian with University of Central Florida Athletics. She specializes in food sensitivities, culinary, sports nutrition, and eating disorders. Read her blog, Love & Zest—and connect with her on Twitter, Pinterest, Facebook, Instagram, and LinkedIn.