Eggplant-Filled Ravioli with Tomato Cream Sauce
| Yield: | 6 Servings |
| Categories: | Pasta, Italian, Vegetarian |
| 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 |
Advertisement