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Receta Aubergine And Walnut Ravioli In Tomato Pesto Sauce
by Global Cookbook

Aubergine And Walnut Ravioli In Tomato Pesto Sauce
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Ingredientes

  • 1 x Aubergine
  • 1/4 c. Minced walnuts
  • 1 c. Ricotta cheese
  • 1/4 c. Grated parmesan cheese
  • 4 tsp Chopped parsley
  • 2 Tbsp. Chopped fresh basil
  • 1 Tbsp. Fresh sage, chopped Salt and white pepper
  • 1/2 c. Fresh basil leaves firmly packed
  • 1 1/2 c. Pine nuts
  • 1 tsp Minced walnuts finely minced
  • 1 cl Garlic
  • 3 Tbsp. Grated parmesan cheese
  • 1/3 c. Extra virgin olive oil Salt and pepper
  • 1 Tbsp. Unsalted butter
  • 3/4 c. Basic tomato sauce for pasta
  • 3/4 lb Thin fresh pasta sheets for Ravioli (dough - 2 c. Flour, 4 Large eggs)

Direcciones

  1. Preparation Time: 24:0
  2. #1 Peel the aubergine and cut crosswise into slices, 1/2 inch thick
  3. (12mm). Preheat the broiler. Arrange aubergine slices on a rack in a broiler pan and broil till lightly browned, 3-4 min. Turn and broil second side about 2-3 min. Transfer the aubergine to a cutting board an cut into small pcs; to yield about 1 c.. Place on towels to drain off any excess liquid and let cold.
  4. #2 In a food processor bowl, fitted with the metal blade, combine aubergine, walnuts and 1/4 c. of the ricotta cheese. Puree till smooth.
  5. Transfer to a bowl and add in the remaining ricotta and parmesan; the parsley, basil and sage. Stir till blended. Cover and chill for at least 3 hrs, at most 24 hrs.
  6. #3 Make the pesto in a food processor fitted with blade. Chop in orde listed, ending with extra virgin olive oil. Season after you taste it.
  7. #4 Just before using the filling, taste it and season with salt and pepper. Make ravioli: 1 tsp. per pillow, water to seal. Set aside on rack to dry for 1 to 2 hrs. The squared ravioli are faster; or possibly use 2-1/2" circle cutter.
  8. #5 Gently cook ravioli in plenty of boiling water till al dente, 3 to 4 min.
  9. #6 Meanwhile, heat butter, the tomato sauce and the pesto.
  10. Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan.
  11. Serves 8 as a first course, or possibly 4 as a main course.