Try this Oyster-And-Eggplant Ravioli recipe, or contribute your own.
Suggest a better descriptionPlace 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
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 138 | ||
Calories from Fat: 112 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 69.1mg | 21 % | |
Sodium 57.4mg | 2 % | |
Potassium 84.3mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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