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| Oyster-And-Eggplant Ravioli Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 5
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Ingredients
1 medium eggplant; cut in half lengthwise
1 container (12-ounce) fresh oysters; undrained
1 cup dry white wine
1/4 cup shallots; finely chopped
3 garlic cloves; minced and divided
1 1/2 teaspoon shallots; diced
2 tablespoon green onions; diced
2 tablespoon celery; diced
2 teaspoon olive oil
1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried; oregano
1 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg; lightly beaten
1 tablespoon water
1 pkg (16-ounce) wonton wrappers
2 tablespoon cornmeal
2 1/2 quart water
1 teaspoon salt
----HERBSAINT CREAM SAUCE----
2 tablespoon diced green onions
1 tablespoon diced shallots
1/2 teaspoon minced garlic
2 teaspoon olive oil
1/4 cup anise-flavored liqueur
1 reserved oyster liquid
1 1/3 cup whipping cream
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon ground white pepper
----GARNISH----
1 sliced green onions
Cooking Directions:
Place eggplant, cut side down, on a baking sheet; bake at 400° for 45 minutes. Cool to touch; peel, seed, and finely chop. Drain on paper towels. Set aside.
Combine undrained oysters, wine, 1/4 cup shallots, and 2 cloves minced garlic in a saucepan; bring to a boil, stirring occasionally. Cook 1 minute or until oyster edges begin to curl. Drain, reserving liquid for Herbsaint Cream Sauce. Cool to touch; finely chop oysters, and set aside.
Saute remaining 1 clove minced garlic, 1 1/2 teaspoons shallots, green onions, and celery in oil until tender; stir in eggplant, oysters, oregano, and next 3 ingredients.
Combine egg and 1 tablespoon water; brush over 1 side of half of wonton wrappers. Place a portion of filling on each; top with remaining wrappers, pressing edges to seal. Brush tops with remaining egg mixture; sprinkle with cornmeal. Cover with a damp dishtowel.
Bring 2 1/2 quarts water and 1 teaspoon salt to a boil in a large Dutch oven. Add one-third of filled wrappers; cook 3 minutes. Remove with a slotted spoon, and gently stir into warm Herbsaint Cream Sauce. Repeat procedure with remaining filled wrappers. Serve immediately, and garnish, if desired. Yield: 5 servings.
Herbsaint Cream Sauce: Saute first 3 ingredients in oil in a large skillet until tender. Stir in liqueur and oyster liquid, and bring to a boil. Boil until mixture is reduced to 1 cup.
Stir in whipping cream and remaining ingredients, and cook until thoroughly heated. Yield: about 2 1/4 cups.
Recipe by: Southern Living
pasta
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