Eggplant-Filled Ravioli With Tomato Cream Sau

* Exported from MasterCook *

EGGPLANT-FILLED RAVIOLI WITH TOMATO CREAM SAU

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Vegetarian Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 md Eggplant
Salt
2 tb Olive oil
1 sm Onion -- chopped
2 c Garlic -- minced
2 tb White wine -- dry
2 tb Parsley -- fresh, minced
1 tb Basil -- fresh, minced or 1 t
-sp. dried, crumbled
Freshly ground pepper
Pasta:
3 c Flour -- all-purpose
3 Eggs
1/2 ts Salt
3 tb Water -- (about)
Sauce:
1/2 c Madeira
1/4 c White wine -- dry
3 tb Shallots -- minced
2 c Whipping cream
1/4 ts Lemon peel -- grated
1 c 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 1/2-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 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 1/8-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.



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