Eggplant Ravioli Recipes

Steps:

• In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

Steps:

• Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
• Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Steps:

• Place a pot of water on the stove to boil for pasta.
• Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
• Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
• Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
• While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
• Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.

Steps:

• Smoky Eggplant Ravioli with Pesto and Tomatoes 5-6 ravioli per serving as a first course Smoked Eggplant Ravioli Smoked cherry tomatoes (4-5 minutes in stovetop smoker with cherry wood), halved Extra virgin olive oil Basil pesto Parmesan cheese, shaved grated lemon zest toasted pine nuts (optional) Bring a pot of salted water to a boil. Boil the ravioli for ~2 minutes. Heat a non-stick pan over high heat. Add a little pasta water and a splash or two of olive oil to the pan. Add the tomatoes and a generous spoonful of pesto to the pan. With a slotted spoon, transfer the ravioli to the pan, shaking the pan to prevent the ravioli from sticking. Cook a minute or two, until the sauce is thick and reduced. Taste and season with salt. Serve hot with shaved Parmesan, grated lemon zest, and toasted pine nuts (optional). Smoked Eggplant Ravioli 2 pounds eggplant 2 ounces fresh mozzarella 1 ounce Parmesan Juice and zest of half a lemon 1 teaspoon red chile flakes 1/2 teaspoon sea salt Prick each eggplant with a fork a few times. Place eggplants over the flame of a gas stove top. Turn the eggplants from time to time with metal tongs, until the skin is completely charred and the flesh is very soft, about 10-15 minutes. Alternatively, grill the eggplant over a charcoal grill or grill pan. When cool enough to handle, cut the eggplant in half and scoop out the flesh, making sure not to incorporate any charred bits. Place the eggplant flesh over a colander to drain. Add the eggplant, along with the mozzarella, Parmesan, lemon juice, red chile flakes, and salt to a food processor. Pulse a few times, until it forms a smooth puree (don't overmix). Transfer the filling to a piping bag. See instructions above for forming the striped pasta sheets.

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
• Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
• Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.