Eggplant and walnut ravioli in tomato-pesto sauce

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@...>

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