5/5
(1 Votes)
Ingredients
- 1/3 cup olive oil
- 2 lb. eggplant, peeled and cut crosswise into 1/2 inch slices
- 2 cloves minced garlic
- 6 ounces soft goat cheese
- 1/3 cup chopped fresh flat parsley
- 1 3/4 tsp. salt
- freshly ground black pepper
- Egg pasta dough
- 1/4 lb. butter
- 1/2 cup chopped walnuts
Preparation
Step 1
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.
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