Here's one:
Ravioli of Westhaven Goats Curd, grilled eggplant and basil, roast capsicum sauce:
Ingredients
- 350g eggplant
- 2 Tablespoons rinsed and drained tiny capers
- 1 1/2 cloves of garlic finely chopped
- 1/2 cup of freshly chopped basil
- Juice of 1 lemon
- Sea salt
- Freshly ground black pepper
- 100g Westhaven goats curd
- 1 quantity pasta dough or gow gee wrappers
- Best quality extra virgin olive oil
- Freshly grated Parmigiano-Reggiano
Method
Slice each eggplant, then salt it if large and leave to drain for 30 minutes.
Rinse the eggplant and pat it dry with kitchen paper, then peel and dice it finely.
Brush the eggplant with olive oil and char grill on both sides for a few minutes. Let cool and dice.
In a separate pan, sauté the capers in a little olive oil, and then add these to the eggplant.
Sauté the garlic in the same oil until translucent but not golden, then add to the bowl.
Tip the basil into the bowl with the lemon juice, and then season. Carefully fold in the goats' curd and check the seasoning again. Allow the mixture to sit for a while for the flavours to meld.
Make the pasta dough as instructed, dividing it in two before allowing it to rest.
Using a pasta machine, roll each piece of dough through the settings until you reach the finest.
Trim the ends of the pasta sheets to square them up, ensuring the sheets are the same length.
Lay the sheets on a floured workbench, and then place 4 spoonful of filling about 8cm apart down one of these.
Flatten out the filling a little.
Moisten the pasta or Gow gee wrappers (if using) around the filling with a pastry brush dipped in water.
Carefully position the remaining sheet of pasta or second wrapper over the other, pressing down around the molds of filling to ensure a good seal.
Cut between each mold of filling to create 4 large ravioli or trim Gow gee wrappers with a cutter to achieve even shape.
Bring a shallow pan of water to a boil, then add salt and reduce to a simmer.
Slide in 2 large ravioli at a time - they will rise to the surface very quickly and will only take 2 minutes to cook.
Drain the ravioli well, then drizzle with extra-virgin olive oil (a green tuscan oil, if possible), add parmigiano-reggiano and serve. (These ravioli are also delicious served with nut brown and crisped sage.)
This recipe could be finished in the following ways:
Served with a fresh roasted tomato sauce, pesto or salsa agresto.
Served on a sautéed mix of fresh and wild mushrooms, garlic cream and drizzled with a little white truffle oil.
Served on slow roasted tomatoes with reduced balsamic and herb oil.