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 | ||
| Noodle | 450 Gram | |
| Butter | 50 Gram (For the Filling:) | |
| Flour | 50 Gram (For the Filling:) | |
| Water | 100 Milliliter (For the Filling:) | |
| White fish | 175 Gram, minced (For the Filling:) | |
| Prawns | 100 Gram, peeled, finely chopped (For the Filling:) | |
| Pinch sugar | ||
| Juice 1/2 lemon | ||
| Pinch parsley and basil | ||
| Egg | 1 , beaten (For the Filling:) | |
| Tomato sauce | 300 Milliliter (For the Sauce:) | |
| Single cream | 50 Milliliter (For the Sauce:) | |
| Cheddar Cheese | 50 Gram, grated (For the Sauce:) | |
| Pinch each salt and pepper | ||
| Pinch each salt and pepper | ||
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.
Chef
