Eggplant Ravioli

Source: Umberto at Sugarplums FILLING (Eggplant) Serves: 4 as a main course - 8 - l0 as an appetizer Peel and slice the eggplant, sprinkle with salt and place in a colander. Leave for 1 hour to draw out the bitter juices. Rinse and dry. Finely chop and set aside. Heat the butter and oil over medium heat in a medium-sized saucepan. Add the garlic and onion and fry for a few minutes. Blanch the tomatoes in a pot of rapidly boiling water for 20 seconds, then plunge into a pot of cold water to stop the cooking. Peel, seed and chop the tomatoes into 1 inch/2.5 cm pieces. Add to the garlic and onion together with the basil. Cook for about 15 minutes. Add the eggplant and cook until the mixture reaches the consistency of a thick paste. Mix in the goat cheese. Set aside. RAVIOLI (eggplant filled): Using a rolling pin, roll out the egg pasta dough on a floured surface into a sheet as thin as possible without breaking the dough. Cut the sheet into two 6 inch x 12 inch/15 cm x 30 cm pieces. Set one piece aside and cover it with a wet towel. Using a knife, mark the remaining sheet in 2 inch/5cm squares, making 18 squares. Drop the eggplant mixture by the teaspoonful in the centre of each square. Brush the edges of the sheet with water, then place the second sheet over the filled sheet. Press down the edges to seal. Using a rolling cutter, cut the ravioli into 18 squares. Dust a baking sheet with flour and place the individual ravioli on it. Let them dry for 1 hour before cooking. Cook the ravioli in plenty of boiling salted water for 5 minutes. Melt 3 tbsp./45 ml butter in sauce pan. Drain the pasta and transfer to a warm serving platter. Pour the melted butter over the ravioli and garnish with parsley. SERVES 4 as a main course 8 to 10 as an appetizer course PASTA ALLUOVO (Basic egg pasta): Source: Umberto at Sugarplums Place the flour on a pastry board or in a large mixing bowl. Make a well in the centre of the flour and crack the eggs into the well. Using a fork, beat the eggs, drawing the flour into the eggs a little at time. If other ingredients are called for in your recipe, they may be added at this time. When the dough begins to hold together and the eggs are completely absorbed into the flour, it is ready to be kneaded. If you are using a bowl, move the dough onto a flat surface. Flour your hands lightly. Work the dough with your hands until it forms a bal. Discard any bits of flour or dough that have not been absorbed into the dough. Knead for 5 minutes, pulling the dough towards you and then pressing it away from you with the heels of your hands, rotating the dough a quarter turn between each fold. You may have to add a little bit of flour to the dough and/or your hands during this time if the dough starts to stick. After you have finished kneading, and the dough is nice and smooth, wrap it in a clean, damp kitchen towel and let it rest for 10 minutes. Cut on a cutting board, using a sharp knife or a serrated dough cutter according to the requirements of the recipe. Makes approximately 1 lb./5oo g Posted to JEWISH-FOOD digest V97 #086 by alotzkar@direct.ca (Al) on Mar 14, 1997