Name: Oyster-And-Eggplant Ravioli
Ingredients: 1 md Eggplant; cut in half lengthwise; 1 Container (12-ounce) fresh oysters; undrained; 1 c Dry white wine; 1/4 c Shallots; finely chopped; 3 Garlic cloves; minced and divided; 1 1/2 ts Shallots; diced; 2 tb Green onions; diced; 2 tb Celery; diced; 2 ts Olive oil; 1 1/2 ts Chopped fresh or 1/2 teaspoon dried oregano; 1 ts Hot sauce; 1/4 ts Salt; 1/4 ts Pepper; 1 lg Egg; lightly beaten; 1 tb Water; 1 pk (16-ounce) wonton wrappers; 2 tb Cornmeal; 2 1/2 qt Water; 1 ts Salt; 2 tb Diced green onions; 1 tb Diced shallots; 1/2 ts Minced garlic; 2 ts Olive oil; 1/4 c Anise-flavored liqueur; Reserved oyster liquid; 1 1/3 c Whipping cream; 1 tb Butter or margarine; 1/4 ts Salt; 1/8 ts Ground white pepper; Sliced green onions

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Pasta	5	Servings

INGREDIENTS

1	md	Eggplant; cut in half lengthwise
1		Container (12-ounce) fresh oysters; undrained
1	c	Dry white wine
1/4	c	Shallots; finely chopped
3		Garlic cloves; minced and divided
1 1/2	ts	Shallots; diced
2	tb	Green onions; diced
2	tb	Celery; diced
2	ts	Olive oil
1 1/2	ts	Chopped fresh or 1/2 teaspoon dried oregano
1	ts	Hot sauce
1/4	ts	Salt
1/4	ts	Pepper
1	lg	Egg; lightly beaten
1	tb	Water
1	pk	(16-ounce) wonton wrappers
2	tb	Cornmeal
2 1/2	qt	Water
1	ts	Salt
2	tb	Diced green onions
1	tb	Diced shallots
1/2	ts	Minced garlic
2	ts	Olive oil
1/4	c	Anise-flavored liqueur
		Reserved oyster liquid
1 1/3	c	Whipping cream
1	tb	Butter or margarine
1/4	ts	Salt
1/8	ts	Ground white pepper
		Sliced green onions

INSTRUCTIONS

HERBSAINT CREAM SAUCE
GARNISH
Place eggplant, cut side down, on a baking sheet; bake at 400° for 45
minutes. Cool to touch; peel, seed, and finely chop. Drain on paper towels.
Set aside.
Combine undrained oysters, wine, 1/4 cup shallots, and 2 cloves minced
garlic in a saucepan; bring to a boil, stirring occasionally. Cook 1 minute
or until oyster edges begin to curl. Drain, reserving liquid for Herbsaint
Cream Sauce. Cool to touch; finely chop oysters, and set aside.
Saute remaining 1 clove minced garlic, 1 1/2 teaspoons shallots, green
onions, and celery in oil until tender; stir in eggplant, oysters, oregano,
and next 3 ingredients.
Combine egg and 1 tablespoon water; brush over 1 side of half of wonton
wrappers. Place a portion of filling on each; top with remaining wrappers,
pressing edges to seal. Brush tops with remaining egg mixture; sprinkle
with cornmeal. Cover with a damp dishtowel.
Bring 2 1/2 quarts water and 1 teaspoon salt to a boil in a large Dutch
oven. Add one-third of filled wrappers; cook 3 minutes. Remove with a
slotted spoon, and gently stir into warm Herbsaint Cream Sauce. Repeat
procedure with remaining filled wrappers. Serve immediately, and garnish,
if desired. Yield: 5 servings.
Herbsaint Cream Sauce: Saute first 3 ingredients in oil in a large skillet
until tender. Stir in liqueur and oyster liquid, and bring to a boil. Boil
until mixture is reduced to 1 cup.
Stir in whipping cream and remaining ingredients, and cook until thoroughly
heated. Yield: about 2 1/4 cups.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998

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