Mozzarella Stuffed Ravioli with Eggplant and Tomato Sauce

Name: Mozzarella Stuffed Ravioli with Eggplant and Tomato Sauce
Yield: 4
Ingredients: For the mozzarella stuffed ravioli; 400 g of fresh buffalo mozzarella; 5 stalks of fresh basil leaves, sliced into thin strips; 50 g of grated Parmesan cheese; A pinch of nutmeg; Salt and black pepper to taste; For the sauce; 1 can of Italian peeled tomatoes; 1/2 small onion, finely chopped; 10 rounds of grilled eggplant, cut into 0.5 cm cubes; 50 ml of extra virgin olive oil

1
For the mozzarella stuffed ravioli
2
400 g of fresh buffalo mozzarella
3
5 stalks of fresh basil leaves, sliced into thin strips
4
50 g of grated Parmesan cheese
5
A pinch of nutmeg
6
Salt and black pepper to taste
7
For the sauce
8
1 can of Italian peeled tomatoes
9
1/2 small onion, finely chopped
10
10 rounds of grilled eggplant, cut into 0.5 cm cubes
11
50 ml of extra virgin olive oil

Ingredients

1
For the mozzarella stuffed ravioli
2
400 g of fresh buffalo mozzarella
3
5 stalks of fresh basil leaves, sliced into thin strips
4
50 g of grated Parmesan cheese
5
A pinch of nutmeg
6
Salt and black pepper to taste
7
For the sauce
8
1 can of Italian peeled tomatoes
9
1/2 small onion, finely chopped
10
10 rounds of grilled eggplant, cut into 0.5 cm cubes
11
50 ml of extra virgin olive oil

Directions

1
Prepare the sauce
2
Sauté the onion in olive oil
3
Add the eggplant and tomatoes and let it simmer for 20 minutes
4
The sauce should be thick and dense. Reserve
5
Prepare the mozzarella stuffed ravioli
6
Cut the mozzarella into small cubes
7
Season with salt, Parmesan cheese, and basil
8
Shape the ravioli to your liking (preferably round)
9
Cook the ravioli in boiling salted water for 4 minutes or until firm
10
Drain them
11
Assembly of the dish
12
Place the eggplant and tomato sauce on a plate and top it with the ravioli, which should form a large ring
13
If desired, garnish with a small basil leaf
14
Serve hot.