Name: Eggplant and Walnut Ravioli in Tomato-Pesto Sauce
Ingredients: --filling--; 1 Eggplant; 1/4 c Chopped walnuts; 1 c Ricotta cheese; 1/4 c Grated parmesan cheese; 4 ts Minced parsley; 2 tb Minced fresh basil; 1 tb Fresh sage; minced; Salt and white pepper pesto--; 1/2 c Fresh basil leaves firmly packed; 1 1/2 c Pine nuts; 1 ts Chopped walnuts finely chopped; 1 Cl Garlic; 3 tb Grated parmesan cheese; 1/3 c Olive oil; Salt and pepper sauce--; 1 tb Unsalted butter; 3/4 c Basic tomato sauce for pasta pasta--; 3/4 lb Thin fresh pasta sheets for; Ravioli (dough - 2 cups; Flour, 4 eggs); 4 minutes.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Italian	Trattoria	4	Servings

INGREDIENTS

		–filling–
1		Eggplant
1/4	c	Chopped walnuts
1	c	Ricotta cheese
1/4	c	Grated parmesan cheese
4	ts	Minced parsley
2	tb	Minced fresh basil
1	tb	Fresh sage; minced
		Salt and white pepper pesto–
1/2	c	Fresh basil leaves firmly packed
1 1/2	c	Pine nuts
1	ts	Chopped walnuts finely chopped
1		Cl Garlic
3	tb	Grated parmesan cheese
1/3	c	Olive oil
		Salt and pepper sauce–
1	tb	Unsalted butter
3/4	c	Basic tomato sauce for pasta pasta–
3/4	lb	Thin fresh pasta sheets for
		Ravioli (dough – 2 cups
		Flour, 4 eggs)
	4	minutes.

INSTRUCTIONS

Recipe by: Sunset's Trattoria:  Best of Casual Italian Cooking (1995)
Preparation Time: 24:0
#1 Peel the eggplant and cut crosswise into slices, 1/2 inch thick
(12mm).  Preheat the broiler.  Arrange eggplant slices on a rack in a
broiler pan and broil until lightly browned, 3-4 minutes.  Turn and broil
second side about 2-3 minutes.  Transfer the eggplant to a cutting board an
cut into small pieces; to yield about 1 cup. Place on towels to drain off
any excess liquid and let cool.
#2 In a food processor bowl, fitted with the metal blade, combine
eggplant, walnuts and 1/4 cup of the ricotta cheese. Puree until smooth.
Transfer to a bowl and add the remaining ricotta and parmesan; the parsley,
basil and sage. Stir until blended.  Cover and refrigerate for at least 3
hours, at most 24 hours.
#3 Make the pesto in a food processor fitted with blade.  Chop in orde
listed, ending with olive oil.  Season after you taste it.
#4 Just before using the filling, taste it and season with salt and
pepper. Make ravioli:  1 teaspoon per pillow, water to seal. Set aside on
rack to dry for 1 to 2 hours. The squared ravioli are faster; or use 2-1/2"
circle cutter.
#5 Gently cook ravioli in plenty of boiling water until al dente, 3 to
#6 Meanwhile, heat butter, the tomato sauce and the pesto.
Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an
freshly grated Parmesan. Serves 8 as a first course, or 4 as a main course.
Posted to Master Cook Recipes List, Digest #111
Date: Thu, 6 Jun 1996 12:07:34 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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