VCE: Eggplant Agnolotti With Tomato Sauce

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* Exported from MasterCook *

 

Eggplant Agnolotti With Tomato Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 472

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant -- peeled

and thinly sliced

Vegetable or olive oil -- as needed

1/3 cup walnuts

1 cup ricotta

1/2 cup grated pecorino Romano

plus extra for garnish

2 eggs -- beaten

2 tablespoons chopped basil

2 tablespoons chopped parsley

4 teaspoons chopped mint

Salt and freshly milled pepper

1 1/2 pounds Egg Pasta or Saffron Pasta

(see separate recipe)

Fresh Tomato Sauce

(see separate recipe)

1/4 cup roughly chopped or torn basil leaves

 

SERVES 4 TO 6

 

If you have a mortar that's large enough, use it for the eggplant. It goes

just as quickly as a food processor and leaves a little texture. The

eggplant mixture - minus the eggs - makes an excellent spread for crostini.

 

Preheat the oven to 400F. Brush both sides of the eggplant slices with

oil, set on a sheet pan, and bake until browned on the bottom, about 20

minutes. Turn and brown the other side, about 20 minutes more. Pound the

walnuts in a mortar or grind in a food processor, then work in the eggplant

until fairly smooth. Remove the mixture to a bowl and add the cheeses,

eggs, and herbs. Season to taste with salt and pepper. Set aside to cool.

 

Meanwhile, make the pasta dough. While it's resting, make the tomato

sauce. To form the agnolotti, roll out the pasta dough and cut out 3-inch

circles with a fluted biscuit cutter. Place the filling on one half of a

circle. Brush the edges with water, fold in half and press together. With

your fingers, gently bend the half-circle to form a crescent. Cook them in

gently boiling salted water for 4 or 5 minutes. Scoop them onto a platter,

interspersed with the sauce, basil, and additional grated cheese

 

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