Eggplant And Walnut Ravioli In Tomato-pesto Sauce
| 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 | t | Minced parsley |
| 2 | T | Minced fresh basil |
| 1 | T | Fresh sage, minced |
| Salt and white pepper | ||
| pesto | ||
| 1/2 | c | Fresh basil leaves |
| firmly packed | ||
| 1 1/2 | c | Pine nuts |
| 1 | t | Chopped walnuts |
| finely chopped | ||
| 1 | Cl Garlic | |
| 3 | T | Grated parmesan cheese |
| 1/3 | c | Olive oil |
| Salt and pepper | ||
| sauce | ||
| 1 | T | 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 |
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 4 minutes. #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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Nutrition (calculated from recipe ingredients)
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Calories: 1427
Calories From Fat: 866
Total Fat: 100.3g
Cholesterol: 62.2mg
Sodium: 1398.4mg
Potassium: 1350.7mg
Carbohydrates: 102.7g
Fiber: 13.6g
Sugar: 14.1g
Protein: 41.2g