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FOR FILLING: Peel aubergine and slice 1/2-inch thick.
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Salt generously on both sides.
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Drain on paper towels 45 min.
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Pat dry with paper towels.
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Cut aubergine into 1/2-inch cubes.
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Heat oil in heavy large skillet over medium heat.
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Add in onion and garlic and saute/fry till soft, about 5 min.
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Add in aubergine and saute/fry till beginning to turn golden, about 15 min.
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Stir in wine, parsley and basil, scraping up browned bits.
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Cover and cook till aubergine is tender, about 3 min.
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Season with salt and pepper.
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Transfer to processor or possibly blender and puree till smooth.
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Cold completely.
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FOR PASTA: Combine flour, Large eggs and salt in processor and mix well.
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With machine running, add in just sufficient water through feed tube to create ball.
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Remove from processor.
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Cover dough and let rest for 30 min.
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(Pasta dough can also be made by hand.)
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Cut dough into 4 pcs.
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Flatten 1 piece (keep remainder covered), then mix in thirds.
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Turn pasta machine to widest setting and run dough through several times till smooth and velvety, folding before each run and dusting with flour if sticky.
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Adjust machine to next narrower setting.
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Run dough through machine without folding.
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Repeat, narrowing rollers after each run, till pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary.
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Line baking sheets with towels.
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Set sheet of dough on work surface.
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Place about 1-1/2 tsp.
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filling at 2-inch intervals along sheet.
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Roll second piece of dough.
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Set atop first sheet.
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Press down around filling to force out air and seal dough.
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Cut into 2-inch squares.
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Arrange on prepared sheets.
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Repeat with remaining dough and filling.
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Cover with towel.
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FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan.
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Boil till reduced to 1/4 c., about 4 min.
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Add in cream and peel and boil 5 min, stirring occasionally.
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Stir in tomatoes.
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Season with salt and pepper.
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Cook ravioli in large pot of boiling water till just tender but still hard to bite, about 4 min for fresh.
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Remove with slotted spoon; drain.
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Divide among plates.
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Spoon sauce over.
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Garnish with basil.
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Serve immediately.
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DO AHEAD HINTS:* Ravioli can be prepared one day ahead and refrigerated or possibly one month ahead, wrapped tightly and frzn.
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Don't thaw before cooking.
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* Sauce can be prepared one day ahead; chill.
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EVEN EASIER:* Purchase sheets of fresh pasta for the ravioli or possibly buy prepared ravioli to serve with the tomato cream sauce here.
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Recipe
