Eggplant and Goat-Cheese Ravioli in a Brown Butter Walnut Sauce

Eggplant and Goat-Cheese Ravioli in a Brown Butter Walnut Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ⅓ cup olive oil

  • 2 lb. eggplant, peeled and cut crosswise into ½ inch slices

  • 2 cloves minced garlic

  • 6 ounces soft goat cheese

  • ⅓ cup chopped fresh flat parsley

  • 1¾ tsp. salt

  • freshly ground black pepper

  • Egg pasta dough

  • ¼ lb. butter

  • ½ cup chopped walnuts

Directions

In a large frying pan, heat 2 tbs. oil over moderate heat. Fry the eggplant in several batches, adding the remaining oil as necessary. Cook each batch until lightly browned, about 4 minutes per side. In a food processor, puree the eggplant, goat cheese, parsley, 1 1/4 tsp. salt and 1/2 tsp. pepper. Roll and fill the ravioli. In a large pot of boiling, salted water, cook the ravioli until just done, about 7 minutes. Drain. In a large frying pan, melt the butter over moderate heat. Add the walnuts and the remaining 1/2 tsp. salt. Cook the butter until it turns golden brown, about 2 minutes. Add the ravioli and a pinch of pepper and toss.


Nutrition

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