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Рецепт Aubergine And Walnut Ravioli In Tomato Pesto Sauce

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Порций: 4

Ингредиенты

Cost per serving $6.89 view details

Инструкции

  1. Preparation Time: 24:0
  2. #1 Peel the aubergine and cut crosswise into slices, 1/2 inch thick
  3. (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.
  4. #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.
  5. 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.
  6. #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.
  7. #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.
  8. #5 Gently cook ravioli in plenty of boiling water till al dente, 3 to 4 min.
  9. #6 Meanwhile, heat butter, the tomato sauce and the pesto.
  10. Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan.
  11. Serves 8 as a first course, or possibly 4 as a main course.

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%
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