Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | --filling-- |
1 \N | Eggplant |
¼ cup | Chopped walnuts |
1 cup | Ricotta cheese |
¼ cup | Grated parmesan cheese |
4 teaspoons | Minced parsley |
2 tablespoons | Minced fresh basil |
1 tablespoon | Fresh sage; minced |
\N \N | Salt and white pepper pesto-- |
½ cup | Fresh basil leaves firmly packed |
1½ cup | Pine nuts |
1 teaspoon | Chopped walnuts finely chopped |
1 \N | Cl Garlic |
3 tablespoons | Grated parmesan cheese |
⅓ cup | Olive oil |
\N \N | Salt and pepper sauce-- |
1 tablespoon | Unsalted butter |
¾ cup | Basic tomato sauce for pasta pasta-- |
¾ pounds | Thin fresh pasta sheets for |
\N \N | Ravioli (dough - 2 cups |
\N \N | Flour, 4 eggs) |
\N 4 | minutes. |
Recipe by: Sunset's Trattoria: Best of Casual Italian Cooking (1995) Preparation Time: 24:0
#1 Peel the eggplant and cut crosswise into slices, ½ inch thick (12mm). Preheat the broiler. Arrange eggplant slices on a rack in a broiler pan and broil until lightly browned, 3-4 minutes. Turn and broil second side about 2-3 minutes. Transfer the eggplant to a cutting board an cut into small pieces; to yield about 1 cup. Place on towels to drain off any excess liquid and let cool. #2 In a food processor bowl, fitted with the metal blade, combine eggplant, walnuts and ¼ cup of the ricotta cheese. Puree until smooth.
Transfer to a bowl and add the remaining ricotta and parmesan; the parsley, basil and sage. Stir until blended. Cover and refrigerate for at least 3 hours, at most 24 hours.
#3 Make the pesto in a food processor fitted with blade. Chop in orde listed, ending with olive oil. Season after you taste it.
#4 Just before using the filling, taste it and season with salt and pepper. Make ravioli: 1 teaspoon per pillow, water to seal. Set aside on rack to dry for 1 to 2 hours. The squared ravioli are faster; or use 2-½" circle cutter.
#5 Gently cook ravioli in plenty of boiling water until al dente, 3 to #6 Meanwhile, heat butter, the tomato sauce and the pesto.
Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan. Serves 8 as a first course, or 4 as a main course.
Posted to Master Cook Recipes List, Digest #111 Date: Thu, 6 Jun 1996 12:07:34 -0700 (PDT) From: PatH <phannema@...>