Girgenti family Sicilian ravioli with slow-cooked tomato sauce

This family ravioli recipe, shared by Jake Girgenti, comes from a Sicilian tradition carried to Far North Queensland by generations of Italian migrants. The filling uses a rare white eggplant grown from seeds passed down through the family garden, creating a creamy, rich filling served with a slow-cooked tomato sauce made from simple ingredients.

Girgenti family Sicilian ravioli with slow-cooked tomato sauce. Credit: Nicole Holdsworth / Taste of The Tropics

• serves

  6

• prep

  45 minutes

• cook

  2:30 hours

• difficulty

  Mid

Ingredients

Ravioli filling

• 1 white eggplant, sliced (see Note)
• 2 tsp salt
• 250 g cooked beef mince
• 1 cup grated romano cheese
• 2 tbsp olive oil
• 2 eggs
• ½ tsp salt
• ½ tsp black pepper

Pasta dough

• 4 cups plain flour
• 1 cup water
• 2 tbsp olive oil
• 3 eggs, lightly beaten

Tomato sauce

• 1 kg ripe tomatoes, chopped
• 1 brown onion, finely chopped
• 2 garlic cloves, minced

Standing time: 10 minutes; Chilling/freezing time: 20 minutes

Instructions

1. Prepare the sauce first. Place the chopped tomatoes, onion and garlic into a large saucepan over low heat. Cook gently for several hours, stirring occasionally, until the tomatoes break down and form a rich sauce.
2. Meanwhile, lay the eggplant slices on a tray and sprinkle generously with salt on both sides. Leave for about 10 minutes so the eggplant can sweat.
3. Bring a medium saucepan of water to the boil over high heat. Add the eggplant slices and cook for 3-4 minutes or until softened. Drain well and mash with a fork until smooth.
4. Place the mashed eggplant into a large mixing bowl. Add the cooked minced beef, grated cheese, olive oil, eggs, salt and black pepper. Mix thoroughly until well combined, then set aside.
5. Prepare the pasta dough. Place the flour into a large mixing bowl or onto a clean work surface. Add the water, olive oil and lightly beaten eggs. Mix until the dough comes together, then knead on a floured bench for about 8-10 minutes or until smooth and elastic.
6. Using a pasta rolling machine, feed the dough through repeatedly, reducing the thickness setting each time until thin sheets form.
7. Lay one sheet of pasta over a ravioli mould and press gently into the indentations. Spoon the filling evenly into each cavity. Place another sheet of pasta over the top and press firmly to seal. Remove from the mould and cut into individual ravioli. Place the ravioli into the freezer for about 20 minutes so they hold their shape.
8. Bring a large pot of salted water to the boil over high heat. Add the ravioli and cook for 25–30 minutes or until tender. Drain well.
9. Serve the cooked ravioli in bowls and ladle the slow-cooked tomato sauce over the top.

Note

• White eggplant is a heritage variety that is sweeter and less bitter than common purple eggplant. If unavailable, substitute with regular eggplant or omit.
• Slow-cooked tomato sauces are traditional in Sicilian family cooking and often simmer for many hours to deepen the flavour.

See this recipe in Taste of The Tropics season 2 episode 1, Foodie Friends, on SBS Food and SBS on Demand from 30 April. See season 1 at SBS On Demand now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.