Aubergine And Walnut Ravioli In Tomato Pesto Sauce

Directions

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.