Recipe - Eggplant-Filled Ravioli With Tomato Cream Sauce

FILLING
1 md Eggplant
Salt
2 tablespoon Olive oil
1 small Onion; chopped
2 cup Garlic; minced
2 tablespoon White wine; dry
2 tablespoon Parsley; fresh, minced
1 tablespoon Basil; fresh, minced or 1 t
sp. dried, crumbled
Freshly ground pepper

PASTA
3 cup Flour; allpurpose
3 Eggs
One half teaspoon Salt
3 tablespoon Water; (about)

SAUCE
One half cup Madeira
One fourth cup White wine; dry
3 tablespoon Shallots; minced
2 cup Whipping cream
One fourth teaspoon Lemon peel; grated
1 cup Tomatoes; Italian plum, peel
ed, seeded and chopped
Or drained chopped canned it
alian plum tomatoes
Minced fresh basil

FOR FILLING: Peel eggplant and slice 1/2inch thick. Salt generously
on both sides. Drain on paper towels 45 minutes. Pat dry with paper
towels. Cut eggplant into 1/2inch cubes. Heat oil in heavy large
skillet over medium heat. Add onion and garlic and saute until soft, about
5 minutes. Add eggplant and saute until beginning to turn golden brown,
about 15 minutes. Stir in wine, parsley and basil, scraping up browned
bits. Cover and cook until eggplant is tender, about 3 minutes. Season
with salt and pepper. Transfer to processor or blender and puree until
smooth. Cool completely.

FOR PASTA: Combine flour, eggs and salt in processor and mix well.
With machine running, add just enough water through feed tube to form
ball. Remove from processor. Cover dough and let rest for 30 minutes.
(Pasta dough can also be made by hand.) Cut dough into 4 pieces.
Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta
machine to widest setting and run dough through several times until smooth
and velvety, folding before each run and dusting with flour if sticky.
Adjust machine to next narrower setting. Run dough through machine without
folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to
1/8inch thick, dusting with flour as necessary. Line baking sheets with
towels. Set sheet of dough on work surface. Place about 1One half teaspoons
filling at 2inch intervals along sheet. Roll second piece of dough. Set
atop first sheet. Press down around filling to force out air and seal
dough. Cut into 2inch squares. Arrange on prepared sheets. Repeat with
remaining dough and filling. Cover with towel.

FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil
until reduced to One fourth cup, about 4 minutes. Add cream and peel and boil 5
minutes, stirring occasionally. Stir in tomatoes.
Season with salt and pepper.
Cook ravioli in large pot of boiling water until just tender but still
firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain.
Divide among plates. Spoon sauce over. Garnish with basil. Serve
immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be prepared one day
ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do
not thaw before cooking. * Sauce can be prepared one day ahead;
refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli
or buy prepared ravioli to serve with the tomato cream sauce here. Recipe
from Bon Appetit, September, 1987.
Posted to FOODWINE Digest 19 November 96

Date: Wed, 20 Nov 1996 06:56:43 +0000

From: Joell Abbott abbott@ZIP.COM.AU