Montchevre Recipes: Goat Cheese Eggplant Ravioli

Goat Cheese Eggplant Ravioli
with Fire-Roasted Tomato Ragu

Serves 6

3 EGGPLANTS (FIRM)
SALT FOR SWEATING EGGPLANT SLICES
1 -1/2 C. CHEVRE GOAT CHEESE
FRESH CRACKED BLACK PEPPER
2 TBS. MARJORAM, PICKED AND CHOPPED
3 C. FLOUR
8 EGGS (BEATEN)
1/2 C. HALF AND HALF
5 C. BREADCRUMBS
OLIVE OIL (OR OTHER) FOR FRYING
16 ROMA TOMATO
1 WHITE ONION (THIN SLICE)
1 CLOVE GARLIC (CRUSHED)
1 TSP. BROWN SUGAR
1/2 C. RED WINE VINEGAR
BASIL, to taste
CRACKED BLACK PEPPER, to taste
SALT, to taste
1/3 C. EXTRA VIRGIN OLIVE OIL

For the ravioli: Slice eggplant very thinly, lay out on upside down cookie sheets. Sprinkle each slice with salt and set the pans up at an angle to allow the water to drain off. Allow draining for 20 min. Pat dry with paper towels. On half of the slices place 1/2 tsp of the goat cheese in the center. Top with the pepper and a pinch of the fresh marjoram. (Basil, Oregano, or Parsley could be substituted). Individually dip the other half of the slices in the beaten egg mixture (one side) and gently press egg side down on the cheese-topped slice.

Add the half and half to the egg mixture. Carefully bread each ravioli first in the flour, then the egg mixture, then in the breadcrumbs. (These can be stored overnight). Quickly fry each one in a pan and hold on paper towels. For the sauce: Peel, seed, and quarter the tomatoes lengthwise (reserve liquid). Roast in oven, wood-burning oven or in the BBQ grill.

In a medium saucepan sauteé onions and garlic over medium high heat. Add sugar and melt. Add vinegar and boil 1 min. Add your tomato juices, roasted tomatoes and simmer for 15 min. Finish with salt, pepper, basil and oil off the heat.

—Jay Payne