This elegant yet approachable dish features tender homemade ravioli filled with a savory, sweet, and smoky eggplant mixture. The filling is achieved by sautéing eggplant with onions, garlic, and fresh herbs until caramelized, then pureed for a silky texture. The pasta dough is rolled thin and sealed around the filling, creating delicate pockets that cook in minutes. Served in a luxurious sauce made from reduced Madeira, white wine, and fresh plum tomatoes finished with heavy cream, every bite offers a perfect balance of earthy vegetables and rich dairy. ItâÂÂs an impressive meal for date nights or special family dinners that feels luxurious without being overly complicated to prepare.
Eggplant-Filled Ravioli With Tomato Cream Sauce
Description
This elegant yet approachable dish features tender homemade ravioli filled with a savory, sweet, and smoky eggplant mixture. The filling is achieved by saut&# 195;©ing eggplant with onions, garlic, and fresh herbs until caramelized, then pureed for a silky texture. The pasta dough is rolled thin and sealed around the filling, creating delicate pockets that cook in minutes. Served in a luxurious sauce made from reduced Madeira, white wine, and fresh plum tomatoes finished with heavy cream, every bite offers a perfect balance of earthy vegetables and rich dairy. ItâÂÂs an impressive meal for date nights or special family dinners that feels luxurious without being overly complicated to prepare.Ingredients
Directions
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Peel the eggplant and slice it into 1/2-inch thick rounds.
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Salt the slices generously on both sides and let them drain on paper towels for 45 minutes to remove excess moisture.
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Pat the eggplant slices dry with paper towels and cut them 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 bottom of the pan.
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Cover and cook until the eggplant is tender, about 3 minutes.
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Season with salt and pepper, then transfer the mixture to a food processor or blender.
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Puree the filling until smooth and allow it to cool completely.
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For the pasta, combine flour, eggs, and salt in a food processor and mix well.
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With the machine running, add just enough water through the feed tube to form a cohesive ball.
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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, fold it in thirds, and keep the rest covered.
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Set a pasta machine to the widest setting and run the dough through several times, folding before each run and dusting with flour if sticky, until smooth.
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Adjust the machine to the next narrower setting and run the dough through without folding.
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Repeat, narrowing the rollers after each run, until the pasta is 1/16 to 1/8-inch thick.
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Line baking sheets with towels and set 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 sheet.
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Roll out a second piece of dough to the same thickness and set it atop the first sheet.
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Press down around the filling to force out air bubbles and seal the dough.
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Cut the pasta into 2-inch squares and arrange them on the prepared sheets.
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Repeat with the remaining dough and filling, then cover the ravioli with a towel.
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For the sauce, combine Madeira, white wine, and minced shallots in a heavy small saucepan.
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Boil the liquid until reduced to 1/4 cup, about 4 minutes.
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Add heavy cream and grated lemon peel, boiling for 5 minutes while stirring occasionally.
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Stir in the chopped Italian plum tomatoes and season with salt and pepper.
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Cook the ravioli in a large pot of boiling water until just tender but still firm to the bite, about 4 minutes.
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Remove the ravioli with a slotted spoon and drain.
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Divide the ravioli among plates and spoon the warm sauce over them.
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Garnish with minced fresh basil 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.
eggplant, ravioli, pasta, italian, homemade, tomato, cream, sauce, vegetarian, dinner, filling, dough, herbs, garlic, onion, basil, parsley, madeira, wine, shallots
