Eggplant Ravioli, Veal Jus and Morels

Roll out the dough as thinly as possible.
Filling
Cut the eggplant into dice and sprinkle with the fine salt and let it sit for 30 minutes. Squeeze the eggplant and cook in a small amount of olive oil. When cooked, add 1 shallot, the garlic and half the thyme. In a food processor, reduce to a purée then add the ricotta.
Sauce
Sweat the remaining shallots in a small amount of oil, and add the morels. Deglaze with the white wine and moisten with the veal stock and wine vinegar. Add the thyme and allow the liquid to reduce.
Garnish
In a bowl, mix the parmesan, lemon zest, basil, olive oil and pepper.
Assembling the ravioli
Place ½ Tbsp. (7 mL) of the filling on a small square of dough and cover with another square lightly moistened with water. Seal and remove the air around the 12 balls of filling. Cut out with a 2” (5 cm) round cookie cutter. Cook in boiling water for 2 minutes and set in the sauce to finish cooking.