Recipe by: Sunset's Trattoria: Best of Casual Italian Cooking (1995) Preparation Time: 24:0 #1 Peel the eggplant and cut crosswise into slices, 1/2 inch thick (12mm). Preheat the broiler. Arrange eggplant slices on a rack in a broiler pan and broil until lightly browned, 3-4 minutes. Turn and broil second side about 2-3 minutes. Transfer the eggplant to a cutting board an cut into small pieces; to yield about 1 cup. Place on towels to drain off any excess liquid and let cool. #2 In a food processor bowl, fitted with the metal blade, combine eggplant, walnuts and 1/4 cup of the ricotta cheese. Puree until smooth. Transfer to a bowl and add the remaining ricotta and parmesan; the parsley, basil and sage. Stir until blended. Cover and refrigerate for at least 3 hours, at most 24 hours. #3 Make the pesto in a food processor fitted with blade. Chop in orde listed, ending with olive oil. Season after you taste it. #4 Just before using the filling, taste it and season with salt and pepper. Make ravioli: 1 teaspoon per pillow, water to seal. Set aside on rack to dry for 1 to 2 hours. The squared ravioli are faster; or use 2-1/2" circle cutter. #5 Gently cook ravioli in plenty of boiling water until al dente, 3 to 4 minutes. #6 Meanwhile, heat butter, the tomato sauce and the pesto.
Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan. Serves 8 as a first course, or 4 as a main course.
Posted to Master Cook Recipes List, Digest #111
Date: Thu, 6 Jun 1996 12:07:34 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
