Eggplant and walnut ravioli in tomato-pesto sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| --filling-- | ||
| 1 | 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 |
| Salt and white pepper pesto-- | ||
| ½ | cup | Fresh basil leaves firmly packed |
| 1½ | cup | Pine nuts |
| 1 | teaspoon | Chopped walnuts finely chopped |
| 1 | Cl Garlic | |
| 3 | tablespoons | Grated parmesan cheese |
| ⅓ | cup | Olive oil |
| Salt and pepper sauce-- | ||
| 1 | tablespoon | Unsalted butter |
| ¾ | cup | Basic tomato sauce for pasta pasta-- |
| ¾ | pounds | Thin fresh pasta sheets for |
| Ravioli (dough - 2 cups | ||
| Flour, 4 eggs) | ||
| 4 | minutes. | |
Directions
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@...>