Ravioli With Ricotta, Roasted Eggplant And Brown Butter Sage Sauce

Mix all pasta dough ingredients in a food processor and process to combine. Then knead onto a floured work surface, until smooth (3-5 minutes), wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oil in a pan and cook the roasted eggplant (2-3 minutes), already cut in small pieces. Season with salt and pepper and add the crushed garlic clove and cook for 1 minute more. Then add ricotta cheese and combine well. Set aside. Divide dough into two. Work with one piece at a time and flatten your dough through pasta machine rollers, starting at the widest setting. Lightly flour the pasta sheets as you fold and flatten it through machine, reducing settings notch by notch until you reach the narrowest setting. For best results, feed it through 2 times at the narrowest setting. You need a thin pasta sheet. Place 1 teaspoon of filling at 2cm intervals along half the pasta sheets. Brush the edges with egg-wash and then top with the other pasta sheet. Press gently the edges to seal. Cut ravioli in squares (or in rounds with a cookie cutter) with a pastry wheel, and transfer to a baking sheet lined with parchment paper. Cook ravioli in a large saucepan filled with boiling salted water, until al dente (3-4 minutes). Meantime, brown the salted butter in a pan (1-2 minutes) and then add the sage leaves. Cook 1 minute more. Drain the pasta, add them to pan and toss to combine. Serve hot with parmeggiano and basil.