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Eggplant-filled Ravioli With Tomato Cream Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy, Grains Italian Italian, Pasta, Vegetarian 6 Servings

INGREDIENTS

1 Eggplant
Salt
2 T Olive oil
1 Onion, chopped
2 c Garlic, minced
2 T White wine, dry
2 T Parsley, fresh minced
1 T Basil, fresh minced or 1 t
sp. dried crumbled
Freshly ground pepper
3 c Flour, all-purpose
3 Eggs
1/2 t Salt
3 T Water, about
1/2 c Madeira
1/4 c White wine, dry
3 T Shallots, minced
2 c Whipping cream
1/4 t Lemon peel, grated
1 c Tomatoes, Italian plum peel
ed seeded and chopped
Or drained chopped canned it
alian plum tomatoes
Minced fresh basil

INSTRUCTIONS

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. Posted to
FOODWINE  Digest 19 November 96  Date:    Wed, 20 Nov 1996 06:56:43
+0000  From:    Joell Abbott <abbott@ZIP.COM.AU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 732
Calories From Fat: 204
Total Fat: 23.2g
Cholesterol: 147.6mg
Sodium: 309.7mg
Potassium: 560.2mg
Carbohydrates: 109.1g
Fiber: 6.5g
Sugar: 2.4g
Protein: 20.2g


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