In NBC 5's countdown to Chicago Gourmet, chef Sarah Grueneberg stopped by Café 5 to show how to make the perfect summer pasta from her West Loop eatery, Monteverde.
EGGPLANT CAPONATA RAVIOLI (Serves 6)
by Chef Sarah Grueneberg, Monteverde Restaurant & Pastificio
For the filling and pasta:
- 1 cup ricotta cheese, drain well
- 1 cup Sicilian eggplant caponata
- 2 tablespoons fine breadcrumbs
- ¼ cup pecorino romano, grated
For the pasta:
- 300 grams 00 flour
- 2 whole eggs
- 4 egg yolks
For the hand-grated tomato sauce:
- 3 oz extra virgin olive oil
- 1 clove garlic, smashed and minced
- 4 pounds fresh tomatoes, preferably heirloom or vine ripened
- 3 teaspoons kosher salt
- 2 sprigs fresh oregano
- extra virgin olive oil
- sumac, optional
1. For the filling (can be made two days in advance)
In the bowl of a food processor, quickly pulse the caponata and ricotta together until smooth.
Remove and place in a medium sized mixing bowl. Fold in the breadcrumbs and pecorino romano until well combined. Fill a pastry bag fitted with a round tip with the eggplant mixture.
2. To make the pasta dough
Mound the flour on a wooden board or work surface. Make a well in the center and add the whole eggs and egg yolks.
Using a fork, gradually fold the flour into the eggs, adding the water little by little until you have a soft dough.
Knead a few times until smooth, then form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
After the dough has rested, roll as needed.