• 10 teaspoons of Dilmah Uda Watte Tea
• 0.625kg flour (Farina 00)
• 0.650kg wholemeal flour (Semolina)
• 0.75l egg yolks
• 3 eggs
• 0.5l water
• 2kg aubergine
• 0.3kg ricotta
• 0.1kg parmesan
• Salt
• Black pepper

• 25g Dilmah Uda Watte Tea
• 350g Butter
• 150g Fava beans
• 200g tomatoes
• 0.4l Port wine
• 50g Parmesan
• 3 Aubergine skins
• Salt
• Black pepper

Leave the tea in cold water for 5 minutes to soften.
Place the dry ingredients into a bowl and mix. Add
egg yolks. Add the tea syrup (together with tea
leaves) gradually. Work to a dough and knead until
smooth. Wrap the dough and leave for 3 hours.
To make the filling, place the aubergine in the
baking tray, cover and bake at 180°C for 1.5 hour.
Remove, peel, put into a chinoise and squeeze
gently to remove excess water. Mix the aubergine
purée, ricotta, parmesan and season with salt and
Pass the dough through a pasta machine on the
widest setting. Fold in half and then put through
again. Repeat the process moving the machine to
a thinner setting each time until the pasta is about
1mm thick. Cut into halves so you end up with
two strips. Lay one strip on the work surface and
brush it with beaten eggs. Then place little mounds
of filling leaving a space of about 3-4cm between
each mound. Fold the other half of the pasta over
the top, matching the sides together, and gently
press down around each ravioli. Cut out each
ravioli. Cook for 4 minutes in salty water.

Butter Sauce
Clean and peel the tomatoes, clean the beans and
simmer the aubergine skins in the Port wine for 2
Leave the tea in ½ litre of hot water for 4 minutes.
Reduce the tea into 50ml. Reduce the heat to low
start adding the cubes of butter, one or two at a
time, and whisk rapidly with a wire whisk. As the
butter melts and incorporates, add more butter
and keep whisking. Continue until you only have
2-3 cubes remaining. Remove from heat while
whisking in the last few cubes, and whisk for a
moment or two more. The finished sauce should
be thick and smooth.
Add the rest of the ingredients into the sauce and
keep warm.

Garnish – Fresh tea leaves