Ravioli filled with tuna and eggplant caviar in shrimp broth

Ingredients for 4 servings:

• 400 g eggplant(s)
• 2 eggs
• 110 g flour, type 00 or type 405
• 110 g semolina (durum wheat), semolina di grano duro
• 1 pinch of sea salt
• 100 g tuna, fillet, or other pieces of tuna
• 2 small tomatoes
• 1 small garlic clove(s)
• ½ cup almonds, roasted (not burnt)
• ½ cup mint, fresh
• 10 coriander seeds
• Sea salt, coarse
• Black pepper, freshly ground
• olive oil
• lemon juice
• 350 g shrimp(s), with heads and shells
• 1 carrot(s)
• 1 small onion(s)
• 1 stalk(s) celery
• 1 clove(s) garlic
• 8 black peppercorns
• 6 grains of allspice
• 1 sprig(s) rosemary, fresh
• 1 tbsp olive oil
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

Eggplant caviar is a dip made from cooked and pureed eggplants.

Pasta dough: Sift flour and semolina onto a clean work surface, add a pinch of salt, mix, and form a ring. Crack the eggs into the center and slowly incorporate the flour with a fork until a ball of dough forms. Add 1-2 tablespoons of olive oil if desired. Knead the dough for about 10 minutes, then incorporate the remaining flour until smooth. Wrap in cling film and let rest for at least an hour. Filling: Slice the eggplant, season generously with salt, and place in a colander to drain. Preheat oven to 180°C. Rinse and dry the eggplant, then brush with a little olive oil. Then bake in the oven for about 30 minutes. Peel, deseed, and very finely dice the tomatoes. Roughly chop the garlic clove, place it in a mortar with coarse sea salt and coriander seeds, and blend until finely ground. Add the almonds and roughly crush them. Strip the mint leaves and chop finely. Meanwhile, the eggplants are cooked. Finely chop them and then pass them through a sieve. Finally, finely chop the tuna and pass them through a sieve. Combine all the ingredients, season with black pepper and a little lemon juice, and mix thoroughly. Refrigerate until the dough is rolled out. Broth: Finely chop and dice the carrot, onion, and celery stalk. Clean the shrimp and collect the heads and shells. Heat a little olive oil in a saucepan and sauté the heads and shells for 1-2 minutes, then add the vegetables and sauté for 1-2 minutes. Roughly chop the garlic and add it. Add the pepper, allspice, and rosemary to the pan and fill with cold water until everything is just covered. Slowly bring to a boil and then simmer gently for about 20-30 minutes. Strain the broth through a fine-mesh sieve into a sauté pan and squeeze out any excess liquid. Reduce the broth to about 1/3 over medium heat. Season to taste. If you like it a little spicier, you can add some cayenne pepper for an extra kick. Finishing: Roll out the dough thinly and fill small ravioli with the prepared filling. Bring a large pot of water to a boil and season with sea salt. Cook the ravioli for 3 minutes. Remove with a slotted spoon and let drain in a warm place. Let the prawns simmer in the reduced broth for 1-2 minutes until just cooked through. Then ladle some broth onto the warmed plates, arrange the ravioli and prawns on top, sprinkle with some chopped mint, and serve immediately.