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  • Serves 7 (4.1 lb)
Squid Ink Ravioli with Roasted Eggplant Filling and Pesto

Ingredients

  • 2 pounds eggplant 2 pounds eggplant
  • Squid ink pasta Squid ink pasta
  • Smoked Eggplant Ravioli Smoked Eggplant Ravioli
  • Basil pesto Basil pesto
  • 1 cup 00 flour 1 cup 00 flour
  • 1 egg yolk 1 egg yolk
  • 2 ounces fresh mozzarella 2 ounces fresh mozzarella
  • 1 ounce Parmesan 1 ounce Parmesan
  • Smoked cherry tomatoes (4-5 minutes in stovetop smoker with cherry wood), halved Smoked cherry tomatoes (4-5 minutes in stovetop smoker with cherry wood), halved
  • Juice and zest of half a lemon Juice and zest of half a lemon
  • 1 teaspoon red chile flakes 1 teaspoon red chile flakes
  • ½ teaspoon milk ½ teaspoon milk
  • ½ teaspoon olive oil ½ teaspoon olive oil
  • pinch of salt pinch of salt

Optional

  • toasted pine nuts (optional) toasted pine nuts (optional)

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 34.2g 44%
  • Saturated fat 7.4g 37%
  • Protein 45.8g 92%
  • Salt 649.6mg 28%
  • Total carbs 108.1g 39%
  • Fiber, total dietary 9.4g 34%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on honestcooking.com
Squid Ink Ravioli with Roasted Eggplant Filling and Pesto on honestcooking.com
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