Step by step

1. Heat 3 tablespoon oil in a frying pan over medium heat. Add shallots, stir until softened, about 1 to 2 minutes. Sprinkle with ¼ teaspoon salt. Add cubed aubergines, the quinoa and 1 glass of water. Stir until wilts completely and moisture has evaporated, about 10 minutes. Remove from heat.

2. Attach bowl and wire whisk to the stand mixer. Add fried aubergines, chopped mint leaves and half of the parmesan cheese. Whisk on speed 6 until well combined. Remove from the bowl and set aside.

3. Place eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes. If the dough is too hard, add few spoons of water.

4. Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .

5. Attach the pasta roller and set the adjustment knob to 1. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.

6. When the dough is no longer sticky, set the adjustment knob to 2. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.

7. Attach the ravioli maker to the stand mixer.

8. Using the attachment, make the ravioli. Repeat until you have used up all of the filling.

9. Place the strips of ravioli on a lightly floured surface and let them dry for at least 10 minutes. Pull the ravioli carefully apart one from another .

10. Cook for 3-4 minutes the ravioli in plenty of lightly salted boiling water.

11. Drain and divide in 4 plates. Season with extra virgin olive oil and sprinkle with the remaining grated parmesan cheese.

12. Sprinkle some finely grated lemon zest on top of the preparation before serving.