Ravioli with Mediterranean Sauce

Sift the flour into a bowl along with the salt.

In another bowl, combine the eggs, white wine, and oil.

Lightly mix the liquids and gradually incorporate the flour while stirring with a spoon.

Knead, adding the remaining flour, until you achieve a smooth and homogeneous dough.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a bowl, combine the grated mozzarella, crumbled ricotta, crumbled Roquefort, and grated Parmesan.

Mix well and add the parsley and egg yolk. Season with salt and pepper.

Roll out the dough using a pasta machine or by hand until you reach the desired thickness.

Brush half of the dough with egg white and place portions of the filling on top. Cover with the other half of the dough.

Seal the ravioli well using a special ravioli mold, and cut them with a pasta wheel or sharp knife.

Refrigerate until ready to cook.

Heat olive oil in a wok and sauté the chopped garlic and the green and red bell peppers, cut into strips.

Add the eggplants, also cut into strips, and cook over low heat until all the vegetables are tender.

At the last moment, add the olives, capers, and cherry tomatoes. Heat through and season to taste.

Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente.

Remove from the heat and drain.

Serve the ravioli immediately after cooking on a platter, accompanied by the Mediterranean sauce.