Eggplant-Filled Ravioli With Tomato Cream Sauce

Eggplant-Filled Ravioli With Tomato Cream Sauce
Serves 8
This recipe takes a while to make, just like anything else that is good, it takes time but is well worth the effort!
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Total Time
2 hr
Total Time
2 hr
548 calories
66 g
136 g
25 g
13 g
13 g
351 g
227 g
8 g
0 g
11 g
Nutrition Facts
Serving Size
351g
Servings
8
Amount Per Serving
Calories 548
Calories from Fat 217
% Daily Value *
Total Fat 25g
38%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 136mg
45%
Sodium 227mg
9%
Total Carbohydrates 66g
22%
Dietary Fiber 6g
23%
Sugars 8g
Protein 13g
Vitamin A
23%
Vitamin C
37%
Calcium
14%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Filling:
  2. 1 md Eggplant
  3. Salt
  4. 2 tb Olive oil
  5. 1 sm Onion, chopped
  6. 2 c Garlic, minced
  7. 2 tb White wine, dry
  8. 2 tb Parsley, fresh, minced
  9. 1 tb Basil, fresh, minced or 1 tsp. dried, crumbled
  10. Freshly ground pepper
  11. Pasta:
  12. 3 c Flour, all-purpose
  13. 3 Eggs
  14. 1/2 ts Salt
  15. 3 tb Water, (about)
  16. Sauce:
  17. 1/2 c Madeira
  18. 1/4 c White wine, dry
  19. 3 tb Shallots, minced
  20. 2 c Whipping cream
  21. 1/4 ts Lemon peel, grated
  22. 1 c Tomatoes, Italian plum, peeled, seeded and chopped or
  23. drained chopped canned Italian plum tomatoes
  24. Minced fresh basil
Instructions
  1. For Filling:
  2. Peel eggplant and slice 1/2-inch thick. Salt generously on
  3. both sides. Drain on paper towels 45 minutes. Pat dry with
  4. paper towels. Cut eggplant into 1/2-inch cubes. Heat oil
  5. in heavy large skillet over medium heat. Add onion and
  6. garlic and saute until soft, about 5 minutes. Add eggplant
  7. and saute until beginning to turn golden brown, about 15
  8. minutes. Stir in wine, parsley and basil, scraping up
  9. browned bits. Cover and cook until eggplant is tender,
  10. about 3 minutes. Season with salt and pepper. Transfer to
  11. processor or blender and puree until smooth. Cool
  12. completely.
  13. For Pasta:
  14. Combine flour, eggs and salt in processor and mix well.
  15. With machine running, add just enough water through feed
  16. tube to form ball. Remove from processor. Cover dough and
  17. let rest for 30 minutes. (Pasta dough can also be made by
  18. hand.)
  19. Cut dough into 4 pieces. Flatten 1 piece (keep remainder
  20. covered), then fold in thirds. Turn pasta machine to
  21. widest setting and run dough through several times until
  22. smooth and velvety, folding before each run and dusting
  23. with flour if sticky. Adjust machine to next narrower
  24. setting. Run dough through machine without folding.
  25. Repeat, narrowing rollers after each run, until pasta is
  26. 1/16 to 1/8-inch thick, dusting with flour as necessary.
  27. Line baking sheets with towels. Set sheet of dough on work
  28. surface. Place about 1-1/2 teaspoons filling at 2-inch
  29. intervals along sheet. Roll second piece of dough. Set
  30. atop first sheet. Press down around filling to force out
  31. air and seal dough. Cut into 2-inch squares. Arrange on
  32. prepared sheets. Repeat with remaining dough and filling.
  33. Cover with towel.
  34. For Sauce:
  35. Combine Madeira, wine and shallots in heavy small
  36. saucepan. Boil until reduced to 1/4 cup, about 4 minutes.
  37. Add cream and peel and boil 5 minutes, stirring
  38. occasionally. Stir in tomatoes. Season with salt and
  39. pepper.
  40. Cook ravioli in large pot of boiling water until just
  41. tender but still firm to bite, about 4 minutes for fresh.
  42. Remove with slotted spoon; drain. Divide among plates.
  43. Spoon sauce over. Garnish with basil. Serve immediately.
  44. Serves 6.
  45. Do Ahead Hints:
  46. * Ravioli can be prepared one day ahead and refrigerated
  47. or one month ahead, wrapped tightly and frozen. Do not
  48. thaw before cooking.
  49. * Sauce can be prepared one day ahead; refrigerate.
  50. Even Easier:
  51. * Purchase sheets of fresh pasta for the ravioli or buy
  52. prepared ravioli to serve with the tomato cream sauce here.
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calories
548
fat
25g
protein
13g
carbs
66g
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