Eggplant Ravioli Recipes

Steps:

• Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
• Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

Steps:

• Place a pot of water on the stove to boil for pasta.
• Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
• Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
• Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
• While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
• Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.

Steps:

• For the dough: Place the flour in a mound on a worktable. Make a well in the middle of the flour and crack the eggs into the well. Mix the flour and egg together with the fork and also work in the butter. Work the dough with your hands until all ingredients are smooth. Wrap the dough and store for an hour. Use a pasta machine to work the dough through the thinnest setting and make pasta sheets. For the filling: Season the eggplant and onion slices lightly with salt and pepper. Coat the slices with oil and grill on both sides until the eggplant and onions are tender. Use a food processor to roughly chop the onions and eggplant. Then mix in the ricotta and grated reggiano cheese and combine with the eggplant and onions. You can use a pastry bag or teaspoon to portion out some of the mixture into the center of the pasta sheets. For the sauce: Heat up the olive oil in a sauté pan. Sauté the shallots until they begin to turn transparent. Toss in the Swiss chard and tomatoes. Allow the Swiss chard to soften a bit then toss in the cooked ravioli. Season with salt and pepper. Toss with some more olive oil and reggiano if desired.

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
• Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
• Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.

Steps:

• Smoky Eggplant Ravioli with Pesto and Tomatoes 5-6 ravioli per serving as a first course Smoked Eggplant Ravioli Smoked cherry tomatoes (4-5 minutes in stovetop smoker with cherry wood), halved Extra virgin olive oil Basil pesto Parmesan cheese, shaved grated lemon zest toasted pine nuts (optional) Bring a pot of salted water to a boil. Boil the ravioli for ~2 minutes. Heat a non-stick pan over high heat. Add a little pasta water and a splash or two of olive oil to the pan. Add the tomatoes and a generous spoonful of pesto to the pan. With a slotted spoon, transfer the ravioli to the pan, shaking the pan to prevent the ravioli from sticking. Cook a minute or two, until the sauce is thick and reduced. Taste and season with salt. Serve hot with shaved Parmesan, grated lemon zest, and toasted pine nuts (optional). Smoked Eggplant Ravioli 2 pounds eggplant 2 ounces fresh mozzarella 1 ounce Parmesan Juice and zest of half a lemon 1 teaspoon red chile flakes 1/2 teaspoon sea salt Prick each eggplant with a fork a few times. Place eggplants over the flame of a gas stove top. Turn the eggplants from time to time with metal tongs, until the skin is completely charred and the flesh is very soft, about 10-15 minutes. Alternatively, grill the eggplant over a charcoal grill or grill pan. When cool enough to handle, cut the eggplant in half and scoop out the flesh, making sure not to incorporate any charred bits. Place the eggplant flesh over a colander to drain. Add the eggplant, along with the mozzarella, Parmesan, lemon juice, red chile flakes, and salt to a food processor. Pulse a few times, until it forms a smooth puree (don't overmix). Transfer the filling to a piping bag. See instructions above for forming the striped pasta sheets.