Cooking With Chicago Chefs: Sarah Grueneberg's Eggplant Caponata Ravioli

Inspired by Shakespeare’s play “Comedy of Errors,” the dish features two types of raviolis that look the same on the outside but filled with different traditional ingredients from Sicily and Turkey, meant to represent the twins and their home countries

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. 


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

For garnish:

  • 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.

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