Peel and cut the aubergine into cubes, salt, put in a colander and leave stand a couple of hours in the fridge. Suddenly dry, flour and fry in oil of seed very hot, drain. In a capacious pan cook the sauce of tomatoes with Evo oil and with the leaves of basil, fix of salt. After have cooked the ravioli in plentiful salt water, drain them and stir-fry them adding the fried aubergine. Sprinkle with Pecorino.