Ingredients: Butter Capers Lemon Juice 2-3 Egg Whites Feta Cheese Pasta: 2 Cups All-Purpose flour 3 Extra large eggs Filling: Eggplant Oregano live oil

Methods:

Pasta (prepare ahead of time):

1. On a large board or counter top, mound the flour and create a well in the centre.
2. Break the eggs one at a time into the well, mixing the egg into the flour with a fork.
3. Once all the eggs have been added, knead with your hands until the dough is firm and elastic.
4. Cover with plastic wrap and let sit while you prepare filling.
5. Once filling is ready, roll out dough (dusted well with flour) to desired thickness and cut into an even number of squares.

Filling:

1. Boil eggplant with oregano.
2. Combine cooked eggplant with olive oil and more oregano.

Ravioli

1. Spoon filling onto bottom layer of pasta.
2. Soak 1 of 2 squares ("top" layer) of pasta with egg whites (using a basting brush, or by simply dipping pasta into egg whites) and attach and seal around filling to bottom layer of pasta.
3. Heat butter and olive oil in frying pan; add ravioli and cook, turning ravioli once.
4. Just before removing from heat, add a handful of capers and lemon juice and heat.
5. Serve with broiled feta cheese (feta can be broiled in oven while ravioli is frying).