Eggplant-filled ravioli with tomato cream sau

6 Servings

Ingredients

Quantity Ingredient
Filling:
1 medium Eggplant
Salt
2 tablespoons Olive oil
1 small Onion; chopped
2 cups Garlic; minced
2 tablespoons White wine; dry
2 tablespoons Parsley; fresh, minced
1 tablespoon Basil; fresh, minced or 1 t sp. dried, crumbled
Freshly ground pepper
Pasta:
3 cups Flour; all-purpose
3 Eggs
½ teaspoon Salt
3 tablespoons Water; (about)
Sauce:
½ cup Madeira
¼ cup White wine; dry
3 tablespoons Shallots; minced
2 cups Whipping cream
¼ teaspoon Lemon peel; grated
1 cup Tomatoes; Italian plum, peel ed, seeded and chopped
Or drained chopped canned it alian plum tomatoes
Minced fresh basil

Directions

FOR FILLING: Peel eggplant and slice ½-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into ½-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 ⅛-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-½ 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 ¼ 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.

Related recipes