Ravioli stuffed with ricotta cheese and parmesan cheese with eggplant sauce

Mix the flour with the eggs and 10g of oil. Knead, make a ball and reserve in the refrigerator for 15 minutes.

We proceed to make the filling. Grate the Parmesan cheese. Then, mix it with the mascarpone, ricotta, salt and pepper. Set aside.

After the dough has been in the refrigerator, divide it into 4 pieces. Roll out 1/4 with a rolling pin or pasta machine on the worktop sprinkled with spelt flour. It should have a thickness of 1-2 mm, the thinner the better. Cut with a pastry cutter with the shape you want. We have made hearts. Put the filling in a heart and join with another heart on top. Seal very well with your fingers and then with the pastry cutter, again on top, so that it is well sealed.

We do the same with all the 1/4 of dough. It is better to do it quarter by quarter, because this way the dough is very thin.

(We had half or almost half of the filling left over, which we will use another day).

We proceed with the sauce. Put the 20g of oil with the thyme in a frying pan and heat. Meanwhile we cut the eggplant into cubes.

When the oil is hot, add the eggplant and cook well. About 15 minutes.

Add the tomato sauce, basil, salt and pepper. Stir and cook for about 10 minutes.

We put a pot of salted water to boil. When it boils, put the ravioli in it. We have boiled half of the ravioli for 5 minutes and then, the other half for 5 minutes more.

To finish, put the sauce on top of each plate of ravioli and decorate with grated Parmesan cheese and some basil leaves, if desired.