Eggplant Sofrito Raviolo with Tomato

Quick Pickled Vegetables

Eggplant Sofrito Raviolo with Tomato

This recipe for Eggplant Sofrito with Tomato, from Top Chef Canada Winner Chef Rene Rodriguez, comes to us by way of his Italian cooking classes– right here at Chefs at Massine’s Cooking School.

If you don’t speak Italian, “sofrito” simply mean fried. And a “raviolo” is just a larger version of what you already know as raviloli.

Eggplant Sofrito Raviolo

Eggplant Sofrito Raviolo with Tomato

Serves 4

Ingredients for the Tomato Sauce:

4 Roma tomatoes
¼ cup olive oil
1 clove garlic, crushed
1/2 onion. minced
1 small celery rib, minced
2 teaspoons chili flakes
Zest and juice of 1 lemon

Ingredients for the filling:

2 tablespoons olive oil
1 eggplant, small dice
2 teaspoons Italian parsley, minced
Sea salt to taste

To assemble:

2 fresh sheets of pasta, each cut 12” by 12”
Basil for garnish
Extra olive oil
Chili flakes
Parmesan shaved

To Prepare Sauce:

1. Preheat oven to 350 F.
2. Cut tomatoes in half and bake dry for 1 hour to intensify the flavor.
3. Transfer tomatoes to a blender and pulse to a coarse consistency.
4. In a pan over medium-high heat, add the olive oil and garlic.
5. Add onion and celery and fry for 3 minutes.
6. Add chiles and lemon zest and juice and remove from heat.
7. Add the roasted tomatoes and let sit for 1 hour.
8. Then, bring back to a gentle simmer for 2 minutes. Keep warm.

To Make Filling

1.In a pan over medium-high heat add the olive oil.
2. Add eggplant and fry for 3 minutes. Add nduja and parsley.
3. Add salt to taste. Stir to combine and set aside to cool.

To Assemble and Serve:

1. Cut the sheets of fresh pasta into 4 squares and boil for 3 minutes. Drain.
2. Then, place 1 square of pasta on each plate.
3. To each, add 1 tablespoon of the eggplant sofrito filling in the centre.
4. Add another square of pasta on top.
5. Glaze with tomato sauce.
6. Garnish with basil, olive oil and chili flakes.
7. Add a few shavings of good Parmesan.