This elegant dish features tender, handmade ravioli filled with a savory, smooth eggplant mixture. The filling is sautéed with onions, garlic, and fresh herbs, then pureed to a creamy consistency that contrasts beautifully with the delicate pasta. The ravioli are served in a luxurious sauce made from reduced wine, shallots, heavy cream, and ripe plum tomatoes. The combination of earthy eggplant, tangy tomato, and rich cream creates a complex, comforting flavor profile. Perfect for a romantic dinner or a special family gathering, this recipe brings restaurant-quality Italian cuisine to your home kitchen. ItâÂÂs a vegetarian masterpiece that feels indulgent yet balanced.
Eggplant-Filled Ravioli With Tomato Cream Sau
Description
This elegant dish features tender, handmade ravioli filled with a savory, smooth eggplant mixture. The filling is saut&# 195;©ed with onions, garlic, and fresh herbs, then pureed to a creamy consistency that contrasts beautifully with the delicate pasta. The ravioli are served in a luxurious sauce made from reduced wine, shallots, heavy cream, and ripe plum tomatoes. The combination of earthy eggplant, tangy tomato, and rich cream creates a complex, comforting flavor profile. Perfect for a romantic dinner or a special family gathering, this recipe brings restaurant-quality Italian cuisine to your home kitchen. ItâÂÂs a vegetarian masterpiece that feels indulgent yet balanced.Ingredients
Directions
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Peel the eggplant and slice it into 1/2-inch thick rounds.
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Salt the eggplant slices generously on both sides to draw out moisture.
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Place the slices on paper towels and let them drain for 45 minutes.
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Pat the eggplant slices dry with paper towels, then cut into 1/2-inch cubes.
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Heat olive oil in a heavy large skillet over medium heat.
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Add chopped onion and minced garlic, sautéing until soft, about 5 minutes.
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Add the eggplant cubes and sauté until they begin to turn golden brown, about 15 minutes.
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Stir in white wine, fresh parsley, and basil, scraping up any browned bits from the pan.
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Cover and cook until the eggplant is tender, about 3 minutes, then season with salt and pepper.
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Transfer the mixture to a food processor or blender and puree until smooth.
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Cool the filling completely before assembling the ravioli.
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For the pasta, combine flour, eggs, and salt in a processor and mix well.
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With the machine running, add water through the feed tube just until a dough ball forms.
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Remove the dough, cover it, and let it rest for 30 minutes.
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Cut the dough into 4 pieces; flatten one piece and fold it in thirds.
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Run the dough through a pasta machine at the widest setting several times until smooth.
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Gradually narrow the rollers, running the dough through without folding, until it is 1/16 to 1/8-inch thick.
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Line baking sheets with towels and lay a sheet of dough on a work surface.
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Place about 1-1/2 teaspoons of filling at 2-inch intervals along the dough sheet.
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Roll out a second piece of dough and lay it over the first sheet.
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Press down around each dollop of filling to seal the dough and force out air bubbles.
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Cut the pasta into 2-inch squares using a knife or ravioli cutter.
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Arrange the ravioli on the prepared baking sheets and cover with a towel.
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For the sauce, combine Madeira, white wine, and minced shallots in a small saucepan.
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Boil the mixture until reduced to 1/4 cup, about 4 minutes.
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Add whipping cream and grated lemon peel, boiling for 5 minutes while stirring occasionally.
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Stir in chopped peeled tomatoes and season with salt and pepper.
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Cook the fresh ravioli in a large pot of boiling water until just tender, about 4 minutes.
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Remove the ravioli with a slotted spoon and drain well.
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Divide the ravioli among plates and spoon the warm tomato cream sauce over them.
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Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 4.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.5g2%
- Sugars 0.6g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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