Eggplant and Walnut Ravioli in Tomato-Pesto Sauce
| Yield: | 4 Servings |
| Categories: |
| filling | ||
| 1 | Eggplant | |
| 1/4 | c | Chopped walnuts |
| 1 | c | Ricotta cheese |
| 1/4 | c | Grated parmesan cheese |
| 4 | ts | Minced parsley |
| 2 | tb | Minced fresh basil |
| 1 | tb | Fresh sage; minced |
| Salt and white pepper | ||
| pesto | ||
| 1/2 | c | Fresh basil leaves |
| DIVIDER | -- firmly packed | |
| 1 1/2 | c | Pine nuts |
| 1 | ts | Chopped walnuts |
| DIVIDER | -- finely chopped | |
| 1 | Cl Garlic | |
| 3 | tb | Grated parmesan cheese |
| 1/3 | c | Olive oil |
| Salt and pepper | ||
| sauce | ||
| 1 | tb | Unsalted butter |
| 3/4 | c | Basic tomato sauce for pasta |
| pasta | ||
| 3/4 | lb | Thin fresh pasta sheets for |
| Ravioli (dough - 2 cups | ||
| Flour, 4 eggs) |
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