Eggplant-Filled Ravioli With Tomato Cream Sauce

Recipe Ingredients

		Filling
1		Eggplant (medium)
		Salt
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (small)
2 cups	186g / 6.6oz	Garlic - minced
2 tablespoons	30ml	White wine - dry
2 tablespoons	30ml	Parsley - fresh, minced
1 tablespoon	15ml	Basil - fresh, minced or 1 t- sp. Dried crumbled
		Freshly ground pepper
		Pasta
3 cups	187g / 6.6oz	Flour - all-purpose
3		Eggs
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Water - (about)
		Sauce
1/2 cup	118ml	Madeira
1/4 cup	59ml	White wine - dry
3 tablespoons	45ml	Shallots - minced
2 cups	474ml	Whipping cream
1/4 teaspoon	1.3ml	Lemon peel - grated
1 cup	62g / 2.2oz	Tomatoes - Italian plum, peel- ed seeded and chopped
		OR drained chopped canned it
		- alian plum tomatoes
		Minced fresh basil

Recipe Instructions

FOR FILLING: Peel eggplant and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into 1/2-inch cubes.

Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Add eggplant and sauteeuntil 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 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 teaspoons filling at 2-inch 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 2-inch 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 1/4 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.

Source:
Mario Batali

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