July 26, 2018
Pasta night just got good.
Eggplant + white wine + ravioli = pasta perfection.
I have never loved ravioli more than I do right now.
The pasta pockets of cheese coated in a creamy, herby white wine sauce with soft, sautéed eggplant mixed in, topped with crunchy breadcrumbs is like a taste from heaven.
No, I did not make the actual ravioli, but if you are feeling ambitious and want to be extra fancy, go ahead and prepare your own cheese ravioli from scratch!
Creamy White Wine Ravioli with Sautéed Summer Eggplant and Focaccia Breadcrumbs.
Focaccia Breadcrumbs
- 1/2 loaf focaccia bread ((can be stale))
- 2 teaspoons olive oil
Sautéed Summer Eggplant
- 2 tablespoons olive oil
- 2 eggplants, sliced into rounds
Creamy White Wine Ravioli
- 2/3 cup white wine
- 3/4 cup milk
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh basil, chopped
- 1 tablespoon dried or fresh oregano
- 2 teaspoons dried tarragon
- 1 tablespoons dried or fresh parsley
- salt to taste
- pepper to taste
- 4 ounces frozen ravioli ((I used mini ravioli.))
- Preheat oven to 400 degrees F.
- Break focaccia into small cubes, and add to baking sheet. Drizzle with 2 teaspoons of olive oil. Bake for 15-20 minutes or until cubes are golden brown. Allow to cool, and pulse in food processor to make breadcrumbs. Set aside.
- In a large saucepan, heat olive oil over medium heat. Add in minced garlic, and sautée until garlic is fragrant. Add in eggplant rounds, and sautée until golden. Drizzle with salt while sautéing. When each side of eggplant rounds are golden brown, transfer on a paper towel-covered dish. Set aside while you make the sauce.
- Remove saucepan from heat, and add in white wine and milk. Whisk in flour. Whisk until all ingredients are well incorporated. Add in basil, oregano, tarragon, parsley, salt, and pepper. Meanwhile, cook ravioli until al dente. Reserve about 1/8 cup of pasta water for sauce. Add pasta water to sauce, and whisk well.
- Add ravioli to sauce, and mix gently until ravioli is completely coated in sauce. Serve with eggplant, top with breadcrumbs, and enjoy with fresh basil!
