Recipe - Oyster-And-Eggplant Ravioli

1 md Eggplant; cut in half
lengthwise
1 Container (12ounce) fresh
oysters; undrained
1 cup Dry white wine
One fourth cup Shallots; finely chopped
3 Garlic cloves; minced and
divided
1 One half teaspoon Shallots; minced
2 tablespoon Green onions; minced
2 tablespoon Celery; minced
2 teaspoon Olive oil
1 One half teaspoon Chopped fresh or 1/2
teaspoon dried oregano
1 teaspoon Hot sauce
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 lg Egg; lightly beaten
1 tablespoon Water
1 pack (16ounce) wonton wrappers
2 tablespoon Cornmeal
2 One half qt Water
1 teaspoon Salt

HERBSAINT CREAM SAUCE
2 tablespoon Diced green onions
1 tablespoon Diced shallots
One half teaspoon Minced garlic
2 teaspoon Olive oil
One fourth cup Aniseflavored liqueur
Reserved oyster liquid
1 1/3 cup Whipping cream
1 tablespoon Butter or margarine
One fourth teaspoon Salt
1/8 teaspoon Ground white pepper

GARNISH
Sliced green onions

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, One fourth 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 One half 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 One half quarts water and 1 teaspoon salt to a boil in a large Dutch
oven. Add onethird 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 One fourth cups.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1039 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998