Eggplant Raviolis, Jus De Veau And Morels!
From williamgag 12 years agoIngredients
- Stuffing: shopping list
- 1 eggplant shopping list
- 2 tsp fine sea salt shopping list
- olive oil shopping list
- 1 green onion shopping list
- 2 garlic cloves shopping list
- 2 thyme sprigs shopping list
- 3 tablespoons of ricotta shopping list
- Sauce: shopping list
- 2 green onions, roughly chopped shopping list
- 2 tbsp of butter shopping list
- 25 morels, cleaned, and cut in halves shopping list
- 1/2 cup of white wine shopping list
- 2 cup of veal stock shopping list
- 3 tbsp of red wine vinegar shopping list
- 2 thyme sprigs shopping list
- Finishing: shopping list
- Shaved pecorino romano or parmesan shopping list
- 1/2 lemon zest shopping list
- a bunch of basil leaves shopping list
- salt, pepper shopping list
- Pasta: shopping list
- Basic pasta dough (I'll post mine soon), any will do. shopping list
How to make it
- Prepare the stuffing. Dice the eggplant and disgorge the dices with fine salt for 30 minutes. Get rid of the water and cook the eggplant in a frying pan with a bit of olive oil in it. When it's almost done, add the green onion, the garlic and half the thyme.
- Puree the mixture with a blender or food processor (or thermomix) and combine the ricotta.
- Prepare the sauce. In a saucepan, soften the green onion in the butter. Add your mushrooms (that you washed). Deglaze with white wine and combine the veal stock and the vinegar. Add the thyme and let the mixture reduce.
- In a bowl, mix the parmesan with the zest, the basil leaves, olive oil and pepper.
- Prepare the dough for the pasta, roll them through the pasta rollers until you get these long sheets. Add 1/2 a tablespoon of stuffing, with some space between them. Put a lightly floured pasta dough sheet on top of your sheet, remove the air and seal your raviolis. Cut them with pasta cutters (if you have these) of about 2 inches.
- Cook the raviolis for 1 or 2 minutes in boiling water and finish cooking them in the sauce, right before serving.
- Plate the raviolis. Season. And decorate with our little finishing mixture.
- Enjoy!
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- mamalou Attleboro, MA
- ttaaccoo Buffalo, NY
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