Oyster-and-eggplant Ravioli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Pasta | 5 | Servings |
INGREDIENTS
| 1 | 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 | t | Shallots, diced |
| 2 | T | Green onions, diced |
| 2 | T | Celery, diced |
| 2 | t | Olive oil |
| 1 1/2 | t | Chopped fresh or 1/2 |
| teaspoon dried oregano | ||
| 1 | t | Hot sauce |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Egg, lightly beaten | |
| 1 | T | Water |
| 1 | 16-ounce wonton wrappers | |
| 2 | T | Cornmeal |
| 2 1/2 | qt | Water |
| 1 | t | Salt |
| 2 | T | Diced green onions |
| 1 | T | Diced shallots |
| 1/2 | t | Minced garlic |
| 1/4 | c | Anise-flavored liqueur |
| Reserved oyster liquid | ||
| 1 1/3 | c | Whipping cream |
| 1 | T | Butter or margarine |
| 1/8 | t | Ground white pepper |
| Sliced green onions |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 81.2mg
Sodium: 684.6mg
Potassium: 177.8mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: <1g
Protein: 2.9g