Sunday, June 08, 2008

Eggplant Mezzaluna Ravioli

Ah, Giada, you have redeemed yourself. This "ravioli" (made with wonton wrappers) is simple and delicious. We've been eating a lot of spicy or complex dishes lately so it was nice to have something simple and fresh. We liked this a lot and would make it again.

Notes: We lightened it by using part-skim ricotta, low-fat cheese, and reduced the amount of olive oil.


Eggplant Mezzaluna Ravioli
Everyday Pasta by Giada de Laurentiis

1/3 cup olive oil
1/2 large onion, diced
1 large eggplant (about 1 1/2 to 2 lbs), diced
2 garlic cloves, minced
1/2 tsp chopped fresh oregano, plus 1 tsp fresh oregano leaves, for garnish
1/2 cup grated fontina cheese (about 2 oz)
1/2 cup whole-milk ricotta cheese
1/2 tsp salt, plus more for sprinkling
1/4 tsp freshly ground pepper, plus more for sprinkling
1 package square wonton wrappers (about 50-60 wrappers)
1/4 to 1/2 cup extra virgin olive oil, for garnish

Heat the olive oil in a large, heavy skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Add the eggplant, garlic, and chopped oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes. Transfer the eggplant mixture to a medium bowl and let cool.

Once the eggplant mixture is cool, add the cheeses, salt, and pepper. Place 6 wonton squares on a dry work surface. Place 1 tsp of the eggplant mixture on each square. Dip a pastry brush in water and wet around the edges of the square. Fold the square in half to form a rectangle. Using a 3 inch diameter scalloped-edged cookie cutter, press around the filling to make a half-moon shape. Place the finished ravioli on a dry baking sheet. Continue with the remaining filling. You should be able to make about 60 ravioli.

Bring a large pot of salted water to a boil over high heat. Add the ravioli (you may want to cook them in two batches) and cook until heated through, stirring occasionally, about 2 minutes. Drain the ravioli. Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter and top with the ravioli. Drizzle with more extra-virgin olive oil and sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper. Serve immediately.

Yield: 4-6 servings

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