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How To make Eggplant Filled Ravioli with Tomato Cream Sauce
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.
How To make Eggplant Filled Ravioli with Tomato Cream Sauce's Videos
3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
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Gennaro makes Ricotta Ravioli
Jamie Oliver's Italian mentor Gennaro Contaldo cooks up a beautiful Ravioli filled with ricotta, lemon and mint. Loads more at JamieOliver.com.
For more nutrition info, click here:
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
eggplant ravioli filling recipe
how to make ravioli pasta with eggplant stuffing in the shape of mezzelune. Preparation of stuffing, how to seal ravioli . Easy and tasty recipe for making homemade ravioli pasta. Mezzelune shape is useful for this kind of filling for ravioli, and gives them a very good taste.
Fresh Ravioli with San Marzano Tomato Sauce, Italian Recipe - Gianni's North Beach
Ravioli made with fresh pasta is a favorite of mine. My mother made the best big fat tender ravioli stuffed with creamy ricotta and mozzarella. My brother ate 13 one Sunday afternoon dinner! I could do maybe 4.
Fresh pasta is easier to make than you might think. You mix a few ingredients together, knead it a little bit and then run it through the pasta machine. Watch me make it in the video and then try it out for yourself.
Complete text recipe:
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Italian Bruschetta (appetizer and side dish idea)
Get the Recipe:
⭐️ Bruschetta is a classic Italian appetizer everyone loves. Learn how to make it with crunchy bread and a tasty garlicky topping of fresh tomatoes, olive oil, balsamic vinegar, and basil.
⭐️ Ingredients
10 slices crusty bread or baguette cut into ½ inch or 1.2 cm thick slices.
1 pound tomatoes any variety as long as they are ripe
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic 1 for mixture, 1 for rubbing on bread
15 leaves fresh basil
1 teaspoon salt
¼ teaspoon pepper
Metric:
10 slices crusty bread or baguette cut into ½ inch or 1.2 cm thick slices.
500 grams tomatoes any variety as long as they are ripe
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic 1 for mixture, 1 for rubbing on bread
15 leaves fresh basil
1 teaspoon salt
¼ teaspoon pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️