Everyday Pasta by Giada De Laurentiis

Author:Giada De Laurentiis [De Laurentiis, Giada]
Language: eng
Format: epub, pdf
ISBN: 978-0-307-95505-0
Publisher: Crown Publishing Group
Published: 2012-03-12T16:00:00+00:00

Heat the olive oil in a large, heavy skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Add the eggplant, garlic, and chopped oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes. Transfer the eggplant mixture to a medium bowl and let cool.

Once the eggplant mixture is cool, add the cheeses, salt, and pepper. Place 6 wonton squares on a dry work surface. Place 1 teaspoon of the eggplant mixture on each square. Dip a pastry brush in water and wet around the edges of the square. Fold the square in half to form a rectangle. Using a 3-inch-diameter scalloped-edged cookie cutter, press around the filling to make a half-moon shape. Place the finished ravioli on a dry baking sheet. Continue with the remaining filling. You should be able to make about 60 ravioli.

Bring a large pot of salted water to a boil over high heat. Add the ravioli (you may want to cook them in two batches) and cook until heated through, stirring occasionally, about 2 minutes. Drain the ravioli. Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter and top with the ravioli. Drizzle with more extra-virgin olive oil and sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper. Serve immediately.

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