Put the flour on a work surface and create an opening at the centre where you will put the eggs.

Work the ingredients and once you obtained a dough brick put it in the fridge for about 30 minutes.

Cook the eggplants in the oven for 30 minutes at about 180 degrees, then peel them and smash them until you obtain a pulp.

In the meantime, start preparing the filling.

In a bowl add the eggplant’s pulp the ricotta cheese and the grated grana Padano, mix them well.

Take out the brick and start working on it.

Cut the brick and put the parts that you’ve cut in the pasta machine to flatten them.

Fill the pasta sheet with the filling, afterwards with a pastry ring cut out the ravioli’s shape and fold it in half.

Close the edges of the raviolo with a fork.

In the meantime, prepare the sauce by adding some tomato sauce in a pan filled with olive oil.

Prepair the parmigiano reggiano cream by heating the milk in a pan.

Afterwards in another pan add the butter in pieces and once melt add the flour and the preheated milk.

Turn the heat off, add the parmigiano reggiano and mix.

Cook and serve the ravioli and garnish them with the parmigiano reggiano cream.