Oyster-and-eggplant ravioli

Yield: 5 Servings

Measure 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



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

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