Spelt — have you tried it? This ancient whole grain dates back over 8,000 years and even appears in historical texts. Intrigued by its history, I decided to use spelt flour to make homemade ravioli with a cute ravioli stamp I’ve been wanting to try.
To complement the whole grain, I used Cabot’s 75% reduced-fat cheddar. I’m usually skeptical of reduced-fat cheeses because they can be rubbery and bland, but this cheddar surprised me — it melts into a gooey, satisfying filling despite having less fat. Bonus: it’s lactose-free, so it agrees with those who are sensitive.
Eggplant Spelt Ravioli
Serves 4–6
Ingredients
Pasta
3 cups spelt flour
4 large eggs
1 teaspoon kosher salt
1 tablespoon olive oil
1/4 cup basil, chopped (about 20 large leaves)
4–6 tablespoons water, divided
Filling
3 cloves garlic, minced
1 medium eggplant, shredded
1 (8 oz) block Cabot 75% reduced-fat cheddar, shredded
1/4 cup basil, chopped
marinara sauce, heated
freshly grated Parmigiano-Reggiano and extra basil for garnish
To make the pasta dough, pour the spelt flour onto a clean work surface and form a well in the center. Add eggs, salt, olive oil, and basil into the well. Using a fork, whisk the center ingredients while gradually incorporating the flour from the inside out. Add water a tablespoon at a time as needed until the dough comes together. Knead until smooth and elastic, about 8–10 minutes. Wrap the dough in plastic and let it rest for 30 minutes.
For the filling, shred the garlic and eggplant using a food processor or a box grater. Heat a teaspoon of oil in a skillet over medium-high heat and sauté the shredded eggplant and garlic until the moisture has evaporated and the mixture is lightly browned. Remove from heat and let cool.
Rinse and dry the food processor, then shred the cheddar. In a medium bowl, combine the cooled eggplant, shredded cheese, and chopped basil. Mix until evenly incorporated.
Divide the rested dough in half and roll each portion very thin on a lightly floured surface or pass through a pasta machine. It takes some effort to get the dough paper-thin, but the texture is worth it.
Spoon small mounds of the filling onto one sheet of dough, spacing them evenly. Lay the second sheet on top and press gently around each mound to seal, removing any trapped air.
Use a ravioli stamp or cutter to trim and seal individual ravioli. Place them on a lightly floured tray and let rest for 10 minutes before cooking.
Bring a large pot of salted water to a boil. Cook the ravioli for about 4–6 minutes, or until they float to the surface and are tender. If you want to save some for later, freeze uncooked ravioli on a baking sheet in a single layer, then transfer to a sealed container for easy weeknight meals.
While the pasta cooks, warm your marinara sauce. Serve the ravioli on a bed of sauce and finish with grated Parmigiano-Reggiano and fresh basil. Enjoy!
Disclosure: I received product samples from Cabot Creamery mentioned here. This post was created as part of a recipe contest and I was not compensated for my time.