- Yield: 5
Oyster and Eggplant Ravioli
The combination of minced oysters and roasted eggplant in the ravioli filling is captivating; the sauce is a reduction of oyster liquor and cream, with a touch of Herbsaint, a licorice-flavored liqueur. If making your own pasta seems too labor-intensive, purchase sheets of fresh pasta.
- Oysters - 12 ounces, freshly shucked (alt. oyster liquor reserved)
- Dry White Wine - 1 cup
- Shallots - 1/4 cup + 1-1/2 teaspoons, minced
- Eggplants - 1
- Garlic - 1-1/2 teaspoons, minced
- Celery - 2 tablespoons, minced
- Bread Crumbs - 2 tablespoons, dry
- Green Onions - 2 tablespoons, diced
- Oregano - 1-1/2 teaspoons, chopped, fresh
- Hot Sauce - 1 teaspoon
- Salt and freshly ground pepper to taste
- Eggs - 3 large
- Salt - 1 teaspoon
- All-Purpose Flour - 2 cups, unbleached
- Egg Wash - 1 egg mixed with 1 tablespoon water
- Cornmeal - for sprinkling
- Heavy (Whipping) Cream - 1/3 cup
- Reserved Oyster Cooking Liquid
- Shallots - 1/2 teaspoon minced
- Garlic - pinch of minced
- Green Onions - 1 tablespoon, minced
- Herbsaint or Pernod - 2 tablespoons
- Pasta Water - 1 tablespoon, from boiling pasta
- Unsalted Butter - 2 teaspoons
To make the filling: Place the oysters and their liquor in a medium saucepan, add the wine and 1/4 cup of the shallots, and bring to a simmer. Cook for 3 minutes, or until the oysters are ruffled and firmed. Strain the oysters and reserve the cooking liquid for the sauce.
Preheat the oven to 350 F. Prick the eggplant with a fork. Place on a cookie sheet and bake for 1 hour, or until completely cooked through. Scoop out the flesh. Drain in a sieve. Chop.
Mince the oysters. Saute the garlic, celery, and the remaining 1-1/2 teaspoons shallots until translucent. Combine with the oysters and all the remaining ingredients until well mixed. Roll the filling into 1-inch balls. Set aside.
To make the pasta: Combine the eggs, olive oil, and salt in a food processor. Pulse to mix well. Add 2 cups of flour and process until the mixture holds together. Remove from processor and cover with plastic wrap. Let rest 15 minutes.
Cut the pasta in half. Put one half of the pasta through a pasta machine on widest setting. Repeat with the second half. Continue to turn pasta through the machine, moving the rollers closer together each time until you reach the desired thickness (thin). Cut each of the pasta sheets into two equal pieces. Lightly coat one pasta sheet with the egg wash, then place balls of filling 2-1/2 inches apart on the sheet of pasta. Cover the filling with the remaining sheet of pasta and cut into equal squares with a rolling cutter. Use your fingers to press the edges together, removing any air pockets. Place on a cornmeal-dusted baking sheet. Repeat with the remaining pasta and filling.
Bring a large pot of salted water to a boil. Put the ravioli in the water and cook for 2-1/2 to 4 minutes, or until al dente. Drain, reserving 2 tablespoons of the pasta water.
To make the sauce: In a small saucepan, combine the cream and reserved oyster cooking liquid and cook over medium heat until reduced by half, about 3 to 4 minutes.
In another small saucepan, saute the shallots, garlic, and green onions and deglaze with the Herbsaint or Pernod. Add the cream mixture to the vegetables and cook over medium heat to reduce until thick, about 4 minutes. Add the cooked ravioli and blend in the butter. Thin the sauce as necessary with the reserved pasta water. Serve immediately.