Spinach and eggplant ravioli with tomato basil fondue
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 1 1/2 pounds | ||
| 1½ | cup | Semolina flour |
| 1½ | cup | All-purpose flour |
| 2 | teaspoons | Salt |
| 4 | larges | Eggs |
| 2 | tablespoons | Olive oil (up to 3) |
| 3 | Japanese eggplants (16 ounces) | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Thyme |
| 2 | tablespoons | Garlic, finely chopped |
| 1 | teaspoon | Chopped parsley |
| 1 | pounds | Spinach (cleaned and stemmed) |
| 8 | ounces | Ricotta cheese |
| Nutmeg | ||
| Salt & pepper | ||
| 2 | tablespoons | Olive oil |
| 1 | Onion (12 oz) finely chopped | |
| 1 | tablespoon | Chopped thyme |
| 1 | tablespoon | Chopped oregano |
| 2 | tablespoons | Garlic, chopped |
| Chili flakes, to taste | ||
| 2 | pounds | Tomatoes, peeled, seeded & finely chopped |
| 2 | tablespoons | Tomato paste |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Balsamic vinegar |
| Salt and pepper to taste | ||
| ½ | cup | Basil, finely julienne |
Directions
PASTA DOUGH
FILLING
TOMATO BASIL FONDUE
1. In a food processor fitted with the steel blade, combine the flour, salt, eggs and 2 tablespoons of olive oil, adding the third tablespoon if needed. Process until the dough holds together when pinched. Turn out on a lightly floured work surface and knead by hand, forming a smooth ball. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
2. Cut the dough into 4 equal pieces and roll out 1 piece at a time, keeping the remaining dough wrapped until needed. Cut as desired.
To make filling:
Eggplant Filling: Wrap with 3 eggplants in aluminum foil and roast in 400 degree oven for 30 minutes or until tender. Allow to cool. Remove skin and chop eggplant finely. Add ⅓ cup tomato fondue, cumin, thyme, ½ garlic, parsley, season with salt and pepper and mix well.
Spinach Filling: Blanch spinach leaves for two minutes in boiling water.
Remove and drop in ice cold water. When cold, drain thoroughly and chop finely. Add ricotta cheese, ground nutmeg to taste, remaining garlic.
Season with salt and pepper and mix well.
Tomato Basil Fondue: Heat heavy sauce pan. Heat olive oil and saute onion until translucent. Add thyme, oregano and garlic, chili flakes and saute for another 3 minutes. Add chopped tomatoes, tomato paste, chicken stock, honey and balsamic vinegar. Cook slowly for 30 minutes. If necessary, puree in blender. Add salt and pepper to taste.
To make ravioli: On a floured surface, roll out the pasta as thin as possible. Cut it into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the spinach puree on the egg washed dough, 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of spinach to seal the dough.
Repeat process for eggplant filling.
Bring a large pot of water to a boil and add a little salt. Add ravioli and cook for approximately 10 minutes. Remove ravioli from water with slotted spoon and drain well. Add julienne of basil to fondue. Toss ravioli with fondue and serve warm. Decorate plate with basil leaves.
Copyright Wolfgang Puck 1995 Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@... on Apr 28, 1997