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Roasted Eggplant Ravioli

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Friday, 06 April 2012 10:58


  • 3 pounds eggplant, peeled and diced
  • Salt, as needed
  • Olive oil, as needed
  • Freshly ground black pepper
  • 3 cloves garlic, thinly sliced
  • 1 onion, small dice
  • 3/4 cup drained ricotta cheese
  • Chopped fresh parsley
  • Lemon juice
  • Finely grated lemon zest, to taste
  • Ground nutmeg
  • Your favorite recipe fresh pasta dough, or fresh pasta sheets

      roasted eggplant ravioli


  • For the eggplant filling: Preheat the oven to 400 degrees. Sprinkle the eggplant generously with salt and let sit 30 minutes. Drain well in a colander, pressing to remove any excess moisture, and then toss in some olive oil and black pepper. Roast on a sheet pan until completely tender, and then transfer to a food processor. Reduce the oven to 300 degrees. Puree the eggplant and then spread it onto the sheet pans before returning it to the oven to dry out. The eggplant should deepen in color and become fairly stiff.
  • Meanwhile, cook the garlic and onions in a heavy-bottomed pan until deeply caramelized. Stir in the eggplant puree and cook, 10 minutes. Spread the eggplant mixture out onto a sheet pan to cool, and then combine with the ricotta, Parmigiano-Reggiano and some parsley in a large bowl. Season with lemon juice, zest, nutmeg, salt and black pepper.
  • Roll out the pasta dough into thin sheets.  Place filling in teaspoonfuls, cover with another sheet of pasta, and cut into ravioli being sure to press out any excess air from the ravioli.
  • cook in boiling salted water until the pasta is tender, 4 - 6 minutes.
  • Serve with gorganzola cheese sauce or your favorite pasta sauce.


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