Ravioli Stuffed with Tuna on Melanzane-Mint Ragout

For the dough, mix all ingredients so that a compact, equal amount. Let it rest.

Cut the tuna into small cubes and mix together with mascarpone and the grated juice of two limes, seasoning it strongly with salt and freshly ground pepper.

Spread the dough thinly in the pasta machine and spread the tuna mixture evenly on the pasta dough, put a second layer of dough over it and cut it out.

Cut the melanzani into cubes and bake them in olive oil.

Heat a few drops of oil in a frying pan, cut the cherry tomatoes in half and simmer them in the frying pan for 2 minutes on low heat together with the baked eggplant cubes. Season to taste with salt and pepper.

Just before serving, add the mint cut into fine strips.

Melt the butter and mix it with the juice of the two limes.

Cook the ravioli in boiling salted water until al dente and then sauté lightly in the butter and lime juice.

Arrange the ragôut on the plate, add 3 ravioli shapes per person and glaze the dish with the butter-lime broth.

Serve hot and enjoy.

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