Oyster-and-eggplant ravioli
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant; cut in half lengthwise |
| 1 | Container (12-ounce) fresh oysters; undrained | |
| 1 | cup | Dry white wine |
| ¼ | cup | Shallots; finely chopped |
| 3 | Garlic cloves; minced and divided | |
| 1½ | teaspoon | Shallots; diced |
| 2 | tablespoons | Green onions; diced |
| 2 | tablespoons | Celery; diced |
| 2 | teaspoons | Olive oil |
| 1½ | teaspoon | Chopped fresh or 1/2 teaspoon dried oregano |
| 1 | teaspoon | Hot sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | large | Egg; lightly beaten |
| 1 | tablespoon | Water |
| 1 | pack | (16-ounce) wonton wrappers |
| 2 | tablespoons | Cornmeal |
| 2½ | quart | Water |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Diced green onions |
| 1 | tablespoon | Diced shallots |
| ½ | teaspoon | Minced garlic |
| 2 | teaspoons | Olive oil |
| ¼ | cup | Anise-flavored liqueur |
| Reserved oyster liquid | ||
| 1⅓ | cup | Whipping cream |
| 1 | tablespoon | Butter or margarine |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground white pepper |
| Sliced green onions | ||
Directions
HERBSAINT CREAM SAUCE
GARNISH
Place eggplant, cut side down, on a baking sheet; bake at 400° for 45 minutes. Cool to touch; peel, seed, and finely chop. Drain on paper towels.
Set aside.
Combine undrained oysters, wine, ¼ cup shallots, and 2 cloves minced garlic in a saucepan; bring to a boil, stirring occasionally. Cook 1 minute or until oyster edges begin to curl. Drain, reserving liquid for Herbsaint Cream Sauce. Cool to touch; finely chop oysters, and set aside.
Saute remaining 1 clove minced garlic, 1½ teaspoons shallots, green onions, and celery in oil until tender; stir in eggplant, oysters, oregano, and next 3 ingredients.
Combine egg and 1 tablespoon water; brush over 1 side of half of wonton wrappers. Place a portion of filling on each; top with remaining wrappers, pressing edges to seal. Brush tops with remaining egg mixture; sprinkle with cornmeal. Cover with a damp dishtowel.
Bring 2 ½ quarts water and 1 teaspoon salt to a boil in a large Dutch oven. Add one-third of filled wrappers; cook 3 minutes. Remove with a slotted spoon, and gently stir into warm Herbsaint Cream Sauce. Repeat procedure with remaining filled wrappers. Serve immediately, and garnish, if desired. Yield: 5 servings.
Herbsaint Cream Sauce: Saute first 3 ingredients in oil in a large skillet until tender. Stir in liqueur and oyster liquid, and bring to a boil. Boil until mixture is reduced to 1 cup.
Stir in whipping cream and remaining ingredients, and cook until thoroughly heated. Yield: about 2 ¼ cups.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998