BBQ Eggplant Ravioli
(makes 2 dozen ravioli, serves 4)
1 1/2 teaspoon dry rub (recipe follows)
1/2 cup shredded smoked mozzarella
1 clove garlic (minced or microplaned)
1/2 cup bread crumbs
Place flour into a large mixing bowl and make a well in the center of the mound of flour. Crack 2 eggs into the well. Using your hands, mix eggs into the dough using a circular motion. Continue to mix and knead dough until smooth and most of the flour has been picked up. Cover dough with plastic wrap or an inverted bowl and allow it to rest on the counter for at least twenty minutes.
To serve, place 6 ravioli on a warm plate and garnish with a few shreds of Brussels sprouts plus a tiny pinch of dry rub.
Memphis BBQ Dry Rub:
Mix together one teaspoon of each: chipotle, smoked paprika, sweet paprika, garlic powder, salt, cumin, black pepper, brown sugar, thyme, oregano, and ancho chili. Store extra in an airtight container for six months.