Spinach and Eggplant Ravioli with Tomato Basil Fondue

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Pasta Dough (makes 1 1/2 pounds):
1 1/2 cups semolina flour
1 1/2 cups all - purpose flour
2 teaspoons salt
4 large eggs
2 to 3 tablespoons olive oil
Filling
3 Japanese eggplants, (16 ounces)
1 teaspoon ground cumin
1 teaspoon thyme
2 tablespoons garlic, finely chopped
1 teaspoon chopped parsley
1 pound spinach, (cleaned and stemmed)
8 ounces ricotta cheese
nutmeg
salt and pepper
Tomato Basil Fondue
2 tablespoons olive oil
1 onion, (12 oz) finely chopped
1 tablespoon chopped thyme
1 tablespoon chopped oregano
2 tablespoons garlic, chopped
chili flakes, to taste
2 pounds tomatoes, peeled, seeded and finely chopped
2 tablespoons tomato paste
1 cup stock
1 tablespoon honey
1 tablespoon balsamic vinegar
salt and pepper to taste
1/2 cup basil, finely julienne

1. In a food processor fitted with the steel blade, combine the flour, salt, eggs and 2 tablespoons of olive oil, adding the third tablespoon if needed. Process until the dough holds together when pinched. Turn out on a lightly floured work surface and knead by hand, forming a smooth ball. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2. Cut the dough into 4 equal pieces and roll out 1 piece at a time, keeping the remaining dough wrapped until needed. Cut as desired.

Eggplant Filling:

Wrap with 3 eggplants in aluminum foil and roast in 400 degree oven for 30 minutes or until tender. Allow to cool. Remove skin and chop eggplant finely. Add 1/3 cup tomato fondue, cumin, thyme, 1/2 garlic, parsley, season with salt and pepper and mix well.

Spinach Filling:

Blanch spinach leaves for two minutes in boiling water. Remove and drop in ice cold water. When cold, drain thoroughly and chop finely. Add ricotta cheese, ground nutmeg to taste, remaining garlic up Season with salt and pepper and mix well.

Tomato Basil Fondue:

Heat heavy sauce pan. Heat olive oil and sauté onion until translucent. Add thyme, oregano and garlic, chili flakes and sauté for another 3 minutes. Add chopped tomatoes, tomato paste, stock, honey and balsamic vinegar. Cook slowly for 30 minutes. If necessary, puree in blender. Add salt and pepper to taste.

To make ravioli:

On a floured surface, roll out the pasta as thin as possible. Cut it into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the spinach puree on the egg washed dough, 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of spinach to seal the dough.

Repeat process for eggplant filling.

Bring a large pot of water to a boil and add a little salt. Add ravioli and cook for approximately 10 minutes. Remove ravioli from water with slotted spoon and drain well. Add julienne of basil to fondue. Toss ravioli with fondue and serve warm. Decorate plate with basil leaves.



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