# Buckwheat Flour Ravioli

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

Homemade ravioli with a buckwheat-flour pasta dough, filled with an aubergine and ricotta filling, finished in butter and mint.

Servings: 4 · Pasta

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Buckwheat Flour Ravioli](https://image.fridge.menu/adaptations/gnu7p50f/f34f37c1a8fc30813343f9a8308b1c74a3ec226bc7de72dc23e8b732b28b61ed.jpg)

## Ingredients

- 200 g [Plain flour](https://fridge.menu/en/i/flour)
- 30 g [Buckwheat flour](https://fridge.menu/en/i/buckwheat-flour)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 1 pcs Aubergine
- 2 tbsp [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs) — dried
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Water](https://fridge.menu/en/i/water)
- [Butter](https://fridge.menu/en/i/butter)
- 2-3 pcs [Mint](https://fridge.menu/en/i/mint) — fresh leaves

## Steps

1. In a bowl, combine the plain flour and buckwheat flour, and mix with a fork.
2. Add the eggs and, after a brief mixing, turn the dough out onto the worktop; knead by hand until smooth and elastic.
3. Wrap the dough in cling film and leave to rest in the fridge for about 1 hour. (60 min)
4. Peel the aubergine and cut the flesh into cubes.
5. Cook the aubergine cubes over medium heat for at least 15 minutes, adding a little water from time to time. (15 min)
6. Transfer the cooked aubergine to a blender, season with salt and pepper, add olive oil and blend until smooth.
7. Transfer the aubergine mixture to a bowl, add the ricotta and breadcrumbs, and mix.
8. Roll out the dough with a rolling pin or pasta machine into a thin, but not too thin, sheet.
9. Using a spoon, place balls of filling on the dough, about 4–5 cm apart.
10. Fold the dough over to cover the filling, and press the layers of dough firmly together.
11. Using a cutter about 6 cm in diameter, cut out the ravioli.
12. Lay the ravioli out on a clean, dry cloth.
13. Bring a pot of water to the boil.
14. Drop the ravioli into the boiling water and cook for 4–5 minutes.
15. Melt the butter and add two or three fresh mint leaves.
16. Transfer the cooked ravioli to the pan with the butter and warm through for a couple of minutes.

Published 2026-10-09

https://fridge.menu/en/r/buckwheat-ravioli-gnu7p50f

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