Ravioli Marinara with Aubergine (Eggplant) Recipe
Ravioli Marinara with Aubergine is a wonderfully tasty pasta dish. The first time is served this at home I was surprised to see my children gobbling down the pasta aubergine(eggplants!!) and all! Try this Ravioli Marinara with Aubergine (Eggplant) recipe, I am sure you will love it too!.
Ingredients
2 aubergines (eggplants), sliced salt
oil for deep frying
450 g (1 lb) noodle paste
For the Filling:
50 g (2 oz) (4 tablespoons) butter
50 g (2 oz) (1/ 2 cup) flour
100 ml (4 fl oz) (1/2 cup) water
175 g (6 oz) (3/4 cup) minced raw cod or other white fish
100 g (1 lb) (1 cup) peeled prawns, finely chopped
pinch each salt and pepper
pinch sugar
juice 1/2 lemon
pinch parsley and basil
1 egg, beaten
For the Sauce:
300 ml (1/2 pint) (1 1/4 cups) tomato sauce
50 ml (2 fl oz) (1/4 cup) single (light) cream
50 g (2 oz) (1/2 cup) grated Cheddar cheese
Directions
1 Sprinkle the aubergines (egg plants) with salt and put on one side for 20 minutes.
2 Roll out the noodle paste as described in the basic recipe for ravioli.
3 To make the filling, heat the butter in a pan, add the flour and cook to a pale roux.
Gradually pour on the water to form a stiff paste.
Take off the heat and stir in the fish and the prawns.
Season, add the sugar, lemon juice and herbs.
Finely add the beaten egg.
4 Prepare, fill and cook the ravioli as described in the basic .
recipe.
5 Wipe the aubergines (egg plants) dry and dust lightly with flour.
Heat the oil and deep fry for 30 seconds.
Preheat the oven to 190°C, 375°F, gas 5.
Prepare the tomato sauce as described in the recipe on page 685.
Stir in the cream.
Butter a shallow casserole and arrange the aubergines (egg plants) in two rows with the ravioli in its sauce in the middle.
Sprinkle with the grated cheese and bake for 12 minutes.
2 Roll out the noodle paste as described in the basic recipe for ravioli.
3 To make the filling, heat the butter in a pan, add the flour and cook to a pale roux.
Gradually pour on the water to form a stiff paste.
Take off the heat and stir in the fish and the prawns.
Season, add the sugar, lemon juice and herbs.
Finely add the beaten egg.
4 Prepare, fill and cook the ravioli as described in the basic .
recipe.
5 Wipe the aubergines (egg plants) dry and dust lightly with flour.
Heat the oil and deep fry for 30 seconds.
Preheat the oven to 190°C, 375°F, gas 5.
Prepare the tomato sauce as described in the recipe on page 685.
Stir in the cream.
Butter a shallow casserole and arrange the aubergines (egg plants) in two rows with the ravioli in its sauce in the middle.
Sprinkle with the grated cheese and bake for 12 minutes.
