Recipe - Eggplant-Walnut Ravioli In Tomato-Pesto

FILLING
1 Eggplant
One fourth cup Chopped walnuts
1 cup Ricotta cheese
One fourth cup Grated parmesan cheese
4 teaspoon Minced parsley
2 tablespoon Minced fresh basil
1 tablespoon Fresh sage; minced
Salt and white pepper

PESTO
One half cup Fresh basil leaves; firmly
packed
1 One half cup Pine nuts
1 teaspoon Chopped walnuts; finely
chopped
1 Clove Garlic
3 tablespoon Grated parmesan cheese
1/3 cup Olive oil
Salt and pepper

SAUCE
1 tablespoon Unsalted butter
Three fourths cup Basic tomato sauce for pasta

PASTA
Three fourths pound Thin fresh pasta sheets for
Ravioli (dough 2 cups
Flour; 4 eggs)

Recipe by: Sunset's Trattoria: Best of Casual Italian Cooking (1995)

1. Peel the eggplant and cut crosswise into slices, One half inch thick (12mm).
Preheat the broiler. Arrange eggplant slices on a rack in a broiler pan
and broil until lightly browned, 34 minutes. Turn and broil second side
about 23 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 One fourth 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 21/2" 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 pestosauce an
freshly grated Parmesan. Serves 8 as a first course, or 4 as a main course.

Date: Thu, 6 Jun 1996 12:07:34 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

MCRecipe Digest V1 #111

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.