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FOR FILLING: Preheat a broiler or a grill. Arrange the eggplant slices on a rack in a broiler pan and broil (grill) until lightly browned, 3-4 minutes. Turn the slices over and broil (grill) on the second side until lightly browned and tender, 2-3 minutes.
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Transfer the eggplant to a cutting board and cut into small pieces; you should have about 1 cup. Place on kitchen towels to drain off any excess liquid and let cool.
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In a food processor fitted with the metal blade or in a blender, combine the eggplant, walnuts and 1/4 cup of the ricotta cheese and purée until smooth. Transfer to a bowl and add the remaining ricotta and Parmesan cheeses, parsley, basil and sage and stir until blended. Cover and refrigerate for at least a few hours or for up to 1 day before using. Just before using, season to taste with salt and white pepper.
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Meanwhile, make the basic pasta dough, if using. Cover and let rest for 1 hour as directed, then roll out the dough 1/8 inch thick.
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Using a cookie cutter 2 1/2 inches in diameter, cut out 64 disks from the fresh or purchased pasta sheets. Cover the disks with a damp kitchen towel to prevent drying; reserve any remaining pasta for another use. Place 1 teaspoon filling in the center of a disk, brush the edges of the disk with a little water, and top with a second disk. Gently press the edges together, sealing well. Place in a single layer on a rack until slightly dry to the touch, 1-2 hours.
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FOR PESTO: In a food processor fitted with the metal blade, purée the basil, pine nuts, walnuts and garlic. Add the cheese and blend well. With the processor on, pour in the oil in a steady stream until thick. Season to taste with salt and pepper.
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Fill a deep pot three-fourths full with salted water and bring to a rolling boil. Add the ravioli all at once. Gently stir to prevent sticking. Boil until al dente, 3-4 minutes.
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Meanwhile, in a large frying pan over medium heat, melt the butter and stir in the tomato sauce. Just before the ravioli are done, stir in the reserved pesto sauce.
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Drain the ravioli briefly in a colander and immediately add to the sauce. Stir gently to coat and arrange on warmed individual plates.
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Using a small, sharp knife or a vegetable peeler, shave thin slices from the Parmesan wedge and sprinkle over the ravioli. Serve at once.
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Recipe author: Mary Beth Clark
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