Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 x Aubergine
- 1/4 c. Minced walnuts
- 1 c. Ricotta cheese
- 1/4 c. Grated parmesan cheese
- 4 tsp Chopped parsley
- 2 Tbsp. Chopped fresh basil
- 1 Tbsp. Fresh sage, chopped Salt and white pepper
- 1/2 c. Fresh basil leaves firmly packed
- 1 1/2 c. Pine nuts
- 1 tsp Minced walnuts finely minced
- 1 cl Garlic
- 3 Tbsp. Grated parmesan cheese
- 1/3 c. Extra virgin olive oil Salt and pepper
- 1 Tbsp. Unsalted butter
- 3/4 c. Basic tomato sauce for pasta
- 3/4 lb Thin fresh pasta sheets for Ravioli (dough - 2 c. Flour, 4 Large eggs)
Инструкции
- Preparation Time: 24:0
- #1 Peel the aubergine and cut crosswise into slices, 1/2 inch thick
- (12mm). Preheat the broiler. Arrange aubergine slices on a rack in a broiler pan and broil till lightly browned, 3-4 min. Turn and broil second side about 2-3 min. Transfer the aubergine to a cutting board an cut into small pcs; to yield about 1 c.. Place on towels to drain off any excess liquid and let cold.
- #2 In a food processor bowl, fitted with the metal blade, combine aubergine, walnuts and 1/4 c. of the ricotta cheese. Puree till smooth.
- Transfer to a bowl and add in the remaining ricotta and parmesan; the parsley, basil and sage. Stir till blended. Cover and chill for at least 3 hrs, at most 24 hrs.
- #3 Make the pesto in a food processor fitted with blade. Chop in orde listed, ending with extra virgin olive oil. Season after you taste it.
- #4 Just before using the filling, taste it and season with salt and pepper. Make ravioli: 1 tsp. per pillow, water to seal. Set aside on rack to dry for 1 to 2 hrs. The squared ravioli are faster; or possibly use 2-1/2" circle cutter.
- #5 Gently cook ravioli in plenty of boiling water till al dente, 3 to 4 min.
- #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 possibly 4 as a main course.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 354 | 73% |
| Total Fat 41.49g | 52% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 462mg | 19% |
| Potassium 721mg | 21% |
| Total Carbs 16.94g | 5% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.93g | 4% |
| Protein 18.48g | 30% |
