Eggplant And Napa Goat Cheese Ravioli With A Tomato-Basil Cream Sauce Recipe

More from this source
Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 18 servings

Kosher salt and freshly ground black pepper

1 large eggplant, peeled and cut into 1/3-inch dice

2 tablespoons tomato paste

2 tablespoons unsalted butter

8 ounces mild soft Napa Valley goat cheese, crumbled

Pinch crushed red pepper flakes

2 tablespoons olive oil

1/2 cup minced shallots

1 tablespoon chopped fresh basil

1 sprig thyme

1 tablespoon minced garlic

1/2 cup finely grated Parmigianno-Reggiano, plus more for serving, optional

3 cups peeled, chopped, and seeded tomatoes

Sprigs of fresh basil, for garnishing

2 teaspoons minced garlic

4 tablespoons chopped fresh basil

1 cup heavy cream

1/2 cup plus 2 tablespoons chicken or vegetable broth

1 pound fresh thinly rolled out pasta sheets, or 1 package wonton wrappers, defrosted

Lightly toasted pine nuts, for garnishing, optional

1 tablespoon minced fresh chives

2/3 cup finely chopped yellow onions

Kosher Salt

You might also like

My Mother's Cheese-And-Potato Ravioli
Wolfgang Puck
Red Pesto Ravioli Recipe
101 Cookbooks
Baked Ravioli With Goat Cheese And Pistou
Framed Cooks
Goat Cheese-Arugula Ravioli With Tomato-Pancett...
Love and Olive Oil
Pancetta, Caramelized Onion & Kalamata Puff Pas...
White On Rice Couple
Beet Ravioli With Goat Cheese, Ricotta And Mint...
Ravioli With Sweet Potatoes And Thyme Recipe
Real Simple
Goat Cheese Ravioli With Roasted Red Pepper Sauce
Dana Treat
Three Cheese Wonton Ravioli
Joy of Kosher
Beet Ravioli With Pine Nut "Goat Cheese" Rosem...