Eggplant-Filled Ravioli With Tomato Cream Sau Recipe
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Eggplant-Filled Ravioli With Tomato Cream Sau
1 filling:
1 medium eggplant
1 salt
2 tbsp olive oil
1 small onion, chopped
2 cup garlic, minced
2 tbsp white wine, dry
2 tbsp parsley, fresh, minced
1 tbsp basil, fresh, minced or 1 t sp.
1 freshly ground pepper
1 pasta:
3 cup flour, all-purpose
3 eggs
1/2 tsp salt
3 tbsp water, (about)
1 sauce:
1/2 cup madeira
1/4 cup white wine, dry
3 tbsp shallots, minced
2 cup whipping cream
1/4 tsp lemon peel, grated
1 cup tomatoes, italian plum, peel ed, se
1 or drained chopped canned it alian, plum tomatoes
1 minced fresh basil
FOR FILLING: Peel eggplant and slice 1/2-inch thick. Salt
generously on both sides. Drain on paper towels 45 minutes. Pat dry
with paper towels. Cut eggplant into 1/2-inch cubes. Heat oil in
heavy large skillet over medium heat. Add onion and garlic and saute
until soft, about 5 minutes. Add eggplant and saute until beginning
to turn golden brown, about 15 minutes. Stir in wine, parsley and
basil, scraping up browned bits. Cover and cook until eggplant is
tender, about 3 minutes. Season with salt and pepper. Transfer to
processor or blender and puree until smooth. Cool completely. FOR
PASTA: Combine flour, eggs and salt in processor and mix well.
With machine running, add just enough water through feed tube to form
ball. Remove from processor. Cover dough and let rest for 30
minutes. (Pasta dough can also be made by hand.) Cut dough into 4
pieces. Flatten 1 piece (keep remainder covered), then fold in
thirds. Turn pasta machine to widest setting and run dough through
several times until smooth and velvety, folding before each run and
dusting with flour if sticky. Adjust machine to next narrower
setting. Run dough through machine without folding. Repeat, narrowing
rollers after each run, until pasta is 1/16 to 1/8-inch thick,
dusting with flour as necessary. Line baking sheets with towels. Set
sheet of dough on work surface. Place about 1-1/2 teaspoons filling
at 2-inch intervals along sheet. Roll second piece of dough. Set atop
first sheet. Press down around filling to force out air and seal
dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat
with remaining dough and filling. Cover with towel. FOR SAUCE:
Combine Madeira, wine and shallots in heavy small saucepan. Boil
until reduced to 1/4 cup, about 4 minutes. Add cream and peel and
boil 5 minutes, stirring occasionally. Stir in tomatoes.
Season with salt and pepper.
Cook ravioli in large pot of boiling water until just tender but
still firm to bite, about 4 minutes for fresh. Remove with slotted
spoon; drain. Divide among plates. Spoon sauce over. Garnish with
basil. Serve immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be
prepared one day ahead and refrigerated or one month ahead, wrapped
tightly and frozen. Do not thaw before cooking. * Sauce can be
prepared one day ahead; refrigerate. EVEN EASIER: * Purchase sheets
of fresh pasta for the ravioli or buy prepared ravioli to serve with
the tomato cream sauce here. Recipe from Bon Appetit, September, 1987. |
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