*  Exported from  MasterCook  *
 
               EGGPLANT-FILLED RAVIOLI WITH TOMATO CREAM SAU
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Vegetarian                       Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
 
   FOR FILLING:     Peel eggplant and slice 1/2-inch
   thick.  Salt generously on both sides.  Drain on paper
   towels 45 minutes.  Pat dry with paper towels. Cut
   eggplant into 1/2-inch cubes.     Heat oil in heavy
   large skillet over medium heat.  Add onion and garlic
   and saute until soft, about 5 minutes.  Add eggplant
   and saute until beginning to turn golden brown, about
   15 minutes.  Stir in wine, parsley and basil, scraping
   up browned bits.  Cover and cook until eggplant is
   tender, about 3 minutes. Season with salt and pepper.
   Transfer to processor or blender and puree until
   smooth. Cool completely. FOR PASTA: Combine flour,
   eggs and salt in processor and mix well.
    With machine running, add just enough water through
   feed tube to form ball.  Remove from processor.  Cover
   dough and let rest for 30 minutes. (Pasta dough can
   also be made by hand.)     Cut dough into 4 pieces.
   Flatten 1 piece (keep remainder covered), then fold in
   thirds. Turn pasta machine to widest setting and run
   dough through several times until smooth and velvety,
   folding before each run and dusting with flour if
   sticky. Adjust machine to next narrower setting. Run
   dough through machine without folding. Repeat,
   narrowing rollers after each run, until pasta is 1/16
   to 1/8-inch thick, dusting with flour as necessary.
   Line baking sheets with towels.  Set sheet of dough on
   work surface. Place about 1-1/2 teaspoons filling at
   2-inch intervals along sheet. Roll second piece of
   dough. Set atop first sheet. Press down around filling
   to force out air and seal dough.  Cut into 2-inch
   squares.  Arrange on prepared sheets.  Repeat with
   remaining dough and filling.  Cover with towel. FOR
   SAUCE: Combine Madeira, wine and shallots in heavy
   small saucepan. Boil until reduced to 1/4 cup, about 4
   minutes.  Add cream and peel and boil 5 minutes,
   stirring occasionally.  Stir in tomatoes.
    Season with salt and pepper.
       Cook ravioli in large pot of boiling water until
   just tender but still firm to bite, about 4 minutes
   for fresh.  Remove with slotted spoon; drain. Divide
   among plates.  Spoon sauce over.  Garnish with basil.
   Serve immediately. Serves 6. DO AHEAD HINTS: * Ravioli
   can be prepared one day ahead and refrigerated or one
   month ahead, wrapped tightly and frozen. Do not thaw
   before cooking. * Sauce can be prepared one day ahead;
   refrigerate. EVEN EASIER: * Purchase sheets of fresh
   pasta for the ravioli or buy prepared ravioli to serve
   with the tomato cream sauce here. Recipe from Bon
   Appetit, September, 1987.
  
 
 
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