Aubergine Filled Ravioli With Tomato Cream Sauce

Directions

1. FOR FILLING: Peel aubergine and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 min. Pat dry with paper towels. Cut aubergine into 1/2-inch cubes. Heat oil in heavy large skillet over medium heat. Add in onion and garlic and saute/fry till soft, about 5 min. Add in aubergine and saute/fry till beginning to turn golden, about 15 min. Stir in wine, parsley and basil, scraping up browned bits. Cover and cook till aubergine is tender, about 3 min. Season with salt and pepper. Transfer to processor or possibly blender and puree till smooth. Cold completely.
2. FOR PASTA: Combine flour, Large eggs and salt in processor and mix well.
3. With machine running, add in just sufficient water through feed tube to create ball. Remove from processor. Cover dough and let rest for 30 min.
4. (Pasta dough can also be made by hand.) Cut dough into 4 pcs.
5. Flatten 1 piece (keep remainder covered), then mix in thirds. Turn pasta machine to widest setting and run dough through several times till smooth and velvety, folding before each run and dusting with flour if sticky.
6. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, till pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 tsp. filling at 2-inch intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel.
7. FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil till reduced to 1/4 c., about 4 min. Add in cream and peel and boil 5 min, stirring occasionally. Stir in tomatoes.
8. Season with salt and pepper.
9. Cook ravioli in large pot of boiling water till just tender but still hard to bite, about 4 min for fresh. Remove with slotted spoon; drain.
10. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately.
11. Serves 6. DO AHEAD HINTS:* Ravioli can be prepared one day ahead and refrigerated or possibly one month ahead, wrapped tightly and frzn. Don't thaw before cooking.* Sauce can be prepared one day ahead; chill. EVEN EASIER:* Purchase sheets of fresh pasta for the ravioli or possibly buy prepared ravioli to serve with the tomato cream sauce here. Recipe