Eggplant-Goat Cheese Ravioli

Name: Eggplant-Goat Cheese Ravioli
Ingredients: Shaved Parmesan cheese and fresh basil leaves cut into fine chiffonade for garnishing (optional); Melted butter, or Creamy Tomato Sauce, or Warm Basil Cream; Shaved Parmesan cheese and fresh basil leaves cut into fine chiffonade for garnishing (optional); Two 1½-pound unpeeled globe eggplants, cut into ¾-inch-thick rounds; ⅓ cup freshly grated Parmesan or dry Jack cheese; ⅓ cup freshly grated Parmesan or dry Jack cheese; ⅓ cup finely chopped toasted pine nuts or almonds; ⅓ cup finely chopped toasted pine nuts or almonds; 1 pound fresh pasta, rolled into thin sheets; 3 tablespoons finely chopped fresh basil; Melted butter, or Creamy Tomato Sauce, or Warm Basil Cream; Melted butter, or Creamy Tomato Sauce, or Warm Basil Cream; Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil, plus additional for brushing; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ½ cup minced shallots or green onions, white part only; ½ cup minced shallots or green onions, white part only; 1 cup crumbled fresh goat cheese; 1 tablespoon chopped garlic

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Grilled eggplant and goat cheese are one of my favorite flavor combinations. Use any fresh goat cheese you can find, but be on the lookout for those wonderful cheeses from Laurel Chenel, Bodega Goat Cheese, or Redwood Hill Farms. I’ve suggested two different sauces. Go all out and serve the ravioli with both.

Ingredients

Pasta
Vegetarian

Ingredients

Method