Ravioli with Vegetable Filling

Mix flour with egg, olive oil, about 4 tablespoons water and salt and knead to form a smooth dough. If necessary, knead in a little more water or flour. The dough should be smooth and elastic. Wrap in plastic and let rest at room temperature.

Rinse eggplant and tomato, pat dry, trim and cut into very small cubes. Rinse and trim scallions, finely chop the white part, cut the green in small rings and set aside. Peel garlic and chop finely. Sauté in 1 tablespoon butter and add the white scallions. Add eggplant and tomato and simmer until the liquid has evaporated. Season with salt, pepper, nutmeg, basil and thyme, ricotta and green tops of scallions, mix and allow to cool.

Meanwhile, rinse the chile pepper, cut in half, remove seeds and chop very finely.

Divide the dough in half and roll out thinly on a lightly floured surface. Distribute small amounts of filling at a distance of about 4 cm (approximately 1 1/2 inch) on half of the dough. Brush egg white around the filling. Place the second half of the dough over the top and press around the filling. Cut the ravioli out in squares with a knife.

Cook the ravioli in abundant boiling salted water for about 1-2 minutes.