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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