Makes: 4 servings
Prep: 30 mins
Cook: 30 mins
- 3 eggplants (1-1/2 pounds), peeled and coarsely chopped
- 6 1/2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed and peeled
- Salt and pepper
- 6 ounces mossarella cheese, shredded (about 1-1/2 cups)
- 1/3 cup plus 1/4 cup grated Parmesan cheese
- 1 pint grape tomatoes, halved
- 1/4 cup finely chopped fresh basil
- 12 egg roll wrappers
- Using a food processor, finely chop the eggplant. In a large nonstick skillet, heat 11/2 tablespoons olive oil over medium-high heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add the eggplant, season with salt and pepper and cook, stirring, until browned, about 10 minutes. Transfer to a large bowl and let cool for 5 minutes. Stir in the mozzarella and 1/3 cup parmesan.
- In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the remaining 2 cloves garlic and cook until golden, 1 to 2 minutes. Stir in the tomatoes and cook until softened, about 4 minutes; season with salt and pepper. Lower the heat to low and stir in the basil.
- Bring a large pot of salted water to a boil, then add the remaining 2 tablespoons olive oil. Working with 1 at a time, fill each wrapper with 2 rounded tablespoons of the eggplant mixture; moisten the edges with water and fold in half, pressing the edges to seal. Working in 2 batches, cook the ravioli until tender, about 4 minutes. Using a slotted spoon, transfer 3 ravioli each to 4 shallow bowls. Stir 1/2 cup of the pasta cooking water into the tomato sauce and season with salt and pepper; spoon over the ravioli and sprinkle the remaining parmesan on top.
- Freeze uncooked ravioli on a baking sheet before storing in a resealable plastic bag for up to 1 month.