Oyster-And-Eggplant Ravioli

Oyster-And-Eggplant Ravioli Ingredients

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

Instructions for Oyster-And-Eggplant Ravioli

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 on Jan 23, 1998

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anise	Celery	Cornmeal	Cream
Egg	Eggplant	Garlic	Herb
Margarine	Olive Oil	Onion	Oyster
Salt	Shallot	White Pepper	White Wine

Pasta Corn Celery Cream Butter Olive oil Onion Garlic Green Onion Shallot Wine White wine

for flavor and categorization

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