Ravioli with Tomato and Eggplant Sauce

For the dough: Sift the flour onto a pastry board and make a well in the middle. Crack the eggs into the well, whisk, add a pinch of salt, pour the olive oil into the bowl and gradually mix in the flour from the edge with your fingers. Knead the dough well until it is smooth and elastic. Let rest 30 minutes wrapped in plastic wrap.

For the sauce: Meanwhile rinse the eggplant, cut into small cubes and sprinkle with salt. Let stand for 10 minutes and pat dry. Blanch the tomatoes, peel, quarter and cut into small cubes. Peel the shallot and garlic, chop finely and cook in a hot pan with oil until translucent. Add eggplant, sauté briefly and stir in tomatoes. Mix in the freshly chopped oregano and season with salt and pepper.

For the filling: Rinse and trim the spinach and set aside some leaves for garnish. Blanch the rest briefly in boiling salted water, then drain and rinse under cold water. Squeeze well and chop finely. Mix well in a bowl with the ricotta, egg and peeled and chopped garlic, then season with salt, pepper and nutmeg.

Roll out the pasta in portions until very thin (or pass dough through a pasta machine). On each half of a rolled pasta sheet, about every 3 cm (approximately 1 inch), put about 1 teaspoon spinach filling. Brush dough around filling with beaten egg. Fold the other half of the dough gently over the filling and press in the gaps with your fingers.

Cut the ravioli with a ravioli wheel and place in boiling salted water, then reduce to a simmer and cook 4-5 minutes until they float to the surface.

Lift out the cooked ravioli carefully with a slotted spoon and allow to drain.