Eggplant Ravioli with Goat Cheese and Ricotta

1 lb. flour
4 eggs
1 tablespoon extra virgin oil
some warm water if needed

Knead all the ingredients on a work surface , starting with a mound of flour , make a well and add the eggs and the oil. Make the dough very smooth by kneading by hand for about 10 minutes . Roll out with a pasta machine.

For the ravioli filling:

1 lb. of fresh ricotta cheese
3 oz of fresh goat cheese
2 oz of grated Parmigiano cheese
3 medium eggplants
1 egg
1 garlic clove
thyme
salt
white pepper
2 tablespoons of extra virgin olive oil

Peel the eggplants and sautè them in a skillet with three tablespoons of extra virgin olive oil and a crushed garlic. Puree them in a bowl and add cheeses, season with salt, white
pepper, chopped thyme and add one egg to bind all together.

Filling the pasta dough:

On a long strip of pasta, lay down regular mounds of filling with a pastry bag, turn over starting from the bottom edge of the pasta strip and seal well the ravioli by using a pasta cutter and a fork.

The sauce :

two cans of tomatoes
1 small bunch of basil
1 oz of butter
1 teaspoon of sugar
5 tablespoons of extra virgin olive oil
3 garlic cloves

Sizzle in a pot 5 tablespoons of extra virgin olive oil and three crushed garlic cloves.
Stir in two cans of tomatoes, salt, pepper. Add basil at the finish. Make the sauce smooth using a blender, or a food processor.

Boil the ravioli for three minutes in salted water. Toss the ravioli in a skillet with tomato sauce and butter added at the finish. Serve with a drizzle of extra virgin olive oil.