First, make the fresh egg pasta: On a work surface, mound the flour and make a well in the center. Add the eggs and a pinch of salt to the well. Beat the eggs with a fork, gradually incorporating the flour from the edges. Knead the dough for a few minutes, add the olive oil, and continue kneading until the dough is firm, elastic, and smooth. Let it rest for about 30 minutes.

Prepare the filling: Finely chop the onion and sauté it in some olive oil until golden. Add the eggplant, cut into cubes, and cook (you can add half a cup of water to help soften them). Season with salt and pepper. In a food processor, combine the cooked eggplant, cream cheese, and mint if desired. Blend until the mixture is almost creamy.

Now, make the ravioli: Roll out the pasta using a pasta machine, starting with the thickest setting and gradually rolling it thinner until about 1/16 inch (2 mm) thick. Place a sheet of pasta in a ravioli mold, add the filling using a piping bag with a star tip, and cover with another sheet of pasta that you’ve moistened with water. Press with a rolling pin to separate the ravioli.

Prepare the sauce: Sauté the garlic clove in olive oil, add the swordfish cubes, and once browned, add the cherry tomato purée and basil. Season with salt. Cook the ravioli in a large pot of salted boiling water with a drizzle of oil. When they float to the surface (after a few minutes), use a slotted spoon to transfer them to the pan with the sauce to finish flavoring.