Olive Goat Cheese and Eggplant Ravioli
1 4oz package of goat cheese (I used Fig & Olive goat cheese)
1 package of wonton wrappers
1 medium eggplant
2 cloves of garlic, finely chopped
1 tbsp fresh parsley, chopped
Cut the eggplant in half lengthwise, and rub with olive oil, salt and pepper.
Place the egpplant in oven cut side down and bake. Start to sautee the chopped garlic.
Remove the garlic from the heat before it starts to brown.
Remove the eggplant from the oven once it is thoroughly cooked.
Scoop out the inside of the eggplant until only the skin remains…
Place the eggplant in a bowl to mix with the sauteed garlic and parsley.
Then, place the eggplant into a food processor (I used my 4 cup chopper/grinder) and blend until somewhat smooth.
This is the goat cheese I used…
I placed the goat cheese in my chopper on it’s own, as I didn’t want the eggplant mixture to taste like mush.
I put a small spoonful of the cheese onto the wonton wrappers…
and topped with the eggplant mixture.
I sealed the wonton wrappers with egg whites.
I placed the ravioli into the pot of boiling water about 4-5 at a time.
As soon as they float to the top, they’re done!
YUM!!!
Directions
Preheat oven to 425ºF. Cut the eggplant in half lengthwise, and rub with olive oil, salt and pepper. Place the eggplant face down and bake for 35 minutes or until eggplant is tender. While the eggplant is cooking, sautee the chopped up garlic cloves and remove from heat before they brown. Once the eggplant is done cooking, remove the meat from the skin and mix with the garlic. Place the eggplant, garlic and parsley in a food processor or chopper, and process until smooth (but not too smooth.) Remove the eggplant mixture and add the block of goat cheese. Process until cheese smooths out. Boil a pot of water to cook the ravioli in.
Lay out your wonton wrappers about 10 at a time, and place a spoonful of cheese in the middle of each. Top each dollop of cheese with a spoonful of eggplant. Seal the wonton wrappers by using egg whites and placing another wrapper on top. Boil a few at a time until they float to the top and the wonton wrapper is fully cooked.
These ravoli are so full of flavor that I only served them with a but of butter and grated pecorino romano. They were delicious!