Ravioli with Eggplant Ricotta Filling and Tomato Sauce

For the dough: Pile flour on a work surface, make a well in the center, add eggs and salt into well, beat eggs and mix with the flour. Add 4-5 tablespoons water, begin mixing at the center and work outward until an elastic dough has formed. Cover with a kitchen towel and let rest for 15 minutes.

For the filling: Cut eggplant into small cubes. Rinse and trim red bell pepper, cut in half and bake under a hot grill until skin peels off, then cut into cubes. Fry garlic in heated oil. Remove and add eggplant cubes and fry until golden brown. Add bell pepper, briefly sauté with eggplant and allow to cool.

Pour two thirds of vegetable mixture with ricotta into a food processor and puree. Combine remaining diced vegetables with pecorino and thyme and allow to rest for 30 minutes.

Roll out dough thinly and cut into 8 cm (approximately 3 inch) large circles.

Into the center of each dough circle, place about 1 tablespoon of filling then fold over and firmly press edges. Bring plenty of salted water to a boil and cook ravioli in portions for about 5 minutes. Lift out with a slotted spoon and drain well. Divide onto plates and serve with tomato sauce.