Eggplant and Walnut Ravioli in Tomato-Pesto Sauce

Eggplant and Walnut Ravioli in Tomato-Pesto Sauce Ingredients

filling	1 ts Chopped walnuts
1 Eggplant	finely chopped
1/4 c Chopped walnuts	1 Cl Garlic
1 c Ricotta cheese	3 tb Grated parmesan cheese
1/4 c Grated parmesan cheese	1/3 c Olive oil
4 ts Minced parsley	Salt and pepper
2 tb Minced fresh basil	sauce
1 tb Fresh sage; minced	1 tb Unsalted butter
Salt and white pepper	3/4 c Basic tomato sauce for pasta
pesto	pasta
1/2 c Fresh basil leaves	3/4 lb Thin fresh pasta sheets for
firmly packed	Ravioli (dough - 2 cups
1 1/2 c Pine nuts	Flour, 4 eggs)

Instructions for Eggplant and Walnut Ravioli in Tomato-Pesto Sauce

Recipe by: Sunsets Trattoria: Best of Casual Italian Cooking (1995) Preparation Time: 24:0 #1 Peel the eggplant and cut crosswise into slices, 1/2 inch thick (12mm). Preheat the broiler. Arrange eggplant slices on a rack in a broiler pan and broil until lightly browned, 3-4 minutes. Turn and broil second side about 2-3 minutes. Transfer the eggplant to a cutting board an cut into small pieces; to yield about 1 cup. Place on towels to drain off any excess liquid and let cool. #2 In a food processor bowl, fitted with the metal blade, combine eggplant, walnuts and 1/4 cup of the ricotta cheese. Puree until smooth. Transfer to a bowl and add the remaining ricotta and parmesan; the parsley, basil and sage. Stir until blended. Cover and refrigerate for at least 3 hours, at most 24 hours. #3 Make the pesto in a food processor fitted with blade. Chop in orde listed, ending with olive oil. Season after you taste it. #4 Just before using the filling, taste it and season with salt and pepper. Make ravioli: 1 teaspoon per pillow, water to seal. Set aside on rack to dry for 1 to 2 hours. The squared ravioli are faster; or use 2-1/2" circle cutter. #5 Gently cook ravioli in plenty of boiling water until al dente, 3 to 4 minutes. #6 Meanwhile, heat butter, the tomato sauce and the pesto. Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan. Serves 8 as a first course, or 4 as a main course. Posted to Master Cook Recipes List, Digest #111 Date: Thu, 6 Jun 1996 12:07:34 -0700 (PDT) From: PatH

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Butter	Eggplant	Flour
Garlic	Olive Oil	Parmesan	Parsley
Pasta	Pine Nut	Ricotta	Sage
Tomato	Walnut	White Pepper

Trattoria Walnuts Cheese Parmes Basil Butter Olive oil Garlic Parmesan Parsley Pine Nuts Tomato Vegetables

for flavor and categorization

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