Aubergine Walnut Ravioli In Tomato Pesto

Directions

1. 1. Peel the aubergine and cut crosswise into slices, 1/2 inch thick (12mm).
2. 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.
3. 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. 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.
4. 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.
5. 4. Just before using the filling, taste it and season with salt and pepper.
6. 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.
7. 5. Gently cook ravioli in plenty of boiling water till al dente, 3 to 4 min.
8. 6. Meanwhile, heat butter, the tomato sauce and the pesto.
9. Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan.
10. Serves 8 as a first course, or possibly 4 as a main course.