[Savusavu, Vanua Levu, Fiji; 16º 46.57' S/179º 19.71' W]

Davide & Elisa are young Italians from the Cinque Terre traveling aboard the steel yacht Equinox.  We met them in Savusavu when they moored near us on the outer fringes of Nakama Creek.  Davide & Elisa brought a tray load of these lovely raviolis over to Carina late one afternoon.  These ravioli were delightful; not like anything you've ever tasted!  Philip made a simple sauce of fresh tomato, garlic, onion, red wine, balsamic vinegar, olive oil and basil and we sprinkled them with freshly grated parmesan.   BTW, Davide is a professional chef.

Pasta

flour 300 grams

egg, 1 ea

salt

cayenne pepper, optional

water

olive oil

Filling

eggplant, 4 ea

onion, 1 small

mixed indian spices, 1 tsp

potatoes, 2 small

egg, 1 ea

salt

black pepper

olive oil

Pasta: Mix ingredients together until you achieve a smooth, tender dough that is not too stiff.

Filling:  Peel, cut and boil potatoes; mash and set aside.  Add a Tb of olive oil to a frying pan and cook onion and spices for 5 minutes.  Chop eggplant in small pieces and add them to onion and cook for over low heat for 15 minutes, shifting pieces regularly.  Add salt and black pepper and continue to cook for 5 minutes.  Remove frying pan from flame and let the mixture rest for 10 minutes.  Add mashed potatoes, egg and additional salt and pepper to taste. 

Roll pasta dough very thin and add small portions of filling , fold over and cut ravioli and seal with the tines of a fork.

To cook, bring water to brisk boil in large pot and gently add 4-5 ravioli at a time.  Continue to boil rapidly until ravioli float to surface, 3-4 minutes.  Do not overcook.  Remove to ceramic bowl with slotted spoon and toss with a small quantity of sauce or olive oil.