Eggplant-Filled Ravioli with Tomato Cream Sauce
Submitted by emma
Homemade eggplant ravioli with a smooth pureed filling in fresh egg pasta, served with a Madeira and tomato cream sauce. A vegetarian Italian project recipe worth every minute.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
120 minHomemade ravioli stuffed with a smooth, golden eggplant puree and served in a luxurious Madeira tomato cream sauce. This is a weekend project that rewards patience with something you simply cannot buy.
The filling starts by salting cubed eggplant for 45 minutes to draw out bitterness and moisture. After sauteing with onion, garlic, white wine, parsley, and basil, the eggplant gets pureed until completely smooth. That filling goes between thin sheets of homemade egg pasta, pressed and cut into two-inch squares.
The sauce is its own event: Madeira and dry white wine reduced with shallots until concentrated, then finished with heavy cream, lemon zest, and chopped Roma tomatoes. Every component can be made ahead, which makes this a great dinner party dish.
Chef Tips
- Salt the eggplant slices generously and let them drain for the full 45 minutes. This removes bitterness and excess water that would make the filling soggy.
- Cool the filling completely before assembling the ravioli. Warm filling softens the pasta and makes sealing impossible.
- Press around each filling mound firmly to force out all trapped air. Air pockets cause ravioli to burst during boiling.
- Boil the ravioli for about 4 minutes fresh, longer if cooking from frozen. They’re done when they float and the edges are tender.
Variations
- Shortcut version: Use store-bought fresh pasta sheets for the ravioli and skip the pasta-making step entirely.
- Ricotta blend: Mix the eggplant puree with ½ cup ricotta cheese for a creamier, more substantial filling.
- Brown butter sage sauce: Skip the tomato cream sauce and serve the ravioli tossed in browned butter with crispy sage leaves and shaved parmesan.
Ingredients
Directions
FOR FILLING: Peel eggplant and slice ½-inch thick.
Salt generously on both sides.
Drain on paper towels 45 minutes. Pat dry with paper towels.
Cut eggplant into ½-inch cubes. Heat oil in heavy large skillet over medium heat.
Add onion and garlic and sauté until soft, about 5 minutes.
Add eggplant and sauté 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 purée 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 ⅛ inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1½ 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 ¼ 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.
Comments
