Karukaya Eggplant and Shrimp Ravioli

After removing the stem from the Karuka eggplant, lightly cut several slits in it with the tip of a knife

Place a grill rack on the stove and arrange the eggplants in the center of the rack.
Grill until the entire skin is charred black.
(Note: The photo shows two eggplants, but you will only need one.)

Once the skin is thoroughly browned, drop it into ice water, and once it has cooled down, peel the skin under running water and wipe off the water with paper towels

After wiping off the excess water from the grilled eggplant, pound it into small pieces with a knife

Finely chop the shrimp in the same way and combine with the eggplant.
Transfer to a bowl, add [A], and mix with a spatula.

Take one gyoza wrapper and place the filling (about 2 teaspoons) in the center of the wrapper. Brush the edge of the wrapper with a small amount of beaten egg

Fold it in half, overlapping the ends.
Gently spread the skin outwards and shape it with your hands.

Bring plenty of water to a boil, add [7] and boil for 3 minutes

Place on a plate, top with tomato sauce and ricotta cheese, garnish with torn basil leaves, and drizzle with olive oil to finish