-
1
In a large skillet or saute pan, heat 2 tablespoons of olive oil over medium-high heat.
-
2
When hot, add the eggplant and season with salt and pepper.
-
3
Cook, stirring frequently, until the eggplant is tender and lightly golden, 4 to 5 minutes.
-
4
Add the shallots and garlic and cook until the shallots are soft, about 2 minutes longer.
-
5
Transfer the eggplant mixture to a mixing bowl and set aside to cool before proceeding.
-
6
When the eggplant has cooled, add the goat cheese, Parmigiano Reggiano, chopped basil, minced chives, and toss gently but thoroughly to combine.
-
7
Taste and adjust seasoning if necessary.
-
8
Cut the pasta sheets into 4-inch squares.
-
9
Place mounds of the eggplant mixture, about 2 tablespoons each, in the center of each square, then brush the edges with water.
-
10
Top each square with another square of pasta, easing the sides over the mound of filling and trying to seal the filling with as little air as possible.
-
11
Using a sharp knife or a rolling fluted pasta cutter, trim the ravioli so that the edges are even and, using a fork, press the edges to adhere firmly.
-
12
Transfer to parchment-lined baking sheets and repeat with the remaining pasta and filling.
-
13
(You should be able to make 18 to 20 ravioli using 2 tablespoons filling for each.
-
14
If you opt to use wonton wrappers, your yield may vary.)
-
15
Set aside, covered with plastic wrap and refrigerated, while you make the sauce.
-
16
(Alternately, the ravioli may be made in advance and frozen for about 2 months until ready to use.
-
17
Defrost before proceeding.)
-
18
Heat the oil in a medium saucepan over medium-high heat.
-
19
Add the onions and cook, stirring, until soft, about 3 minutes.
-
20
Add the garlic and cook for 30 seconds.
-
21
Add the tomatoes and thyme.
-
22
Season with salt and crushed red pepper, and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time.
-
23
Add the chicken broth and tomato paste, bring to a boil, and cook until reduced by 1/3 in volume.
-
24
Add the cream and cook until reduced by 1/3 in volume, or until thick enough to coat the back of a spoon.
-
25
Add the butter and basil and stir to combine.
-
26
Remove the thyme sprigs.
-
27
With an immersion blender, puree the sauce.
-
28
(Alternatively, the sauce may be pureed, in batches, in a blender - be careful if the sauce is hot as it may splatter.)
-
29
Taste and adjust the seasoning and consistency if necessary.
-
30
Return to the saucepan and keep warm while you cook the ravioli.
-
31
Bring a large pot of salted water to a boil and cook the ravioli, in batches, until they float, 3 to 4 minutes.
-
32
Remove using a slotted spoon and transfer to shallow serving bowls.
-
33
Serve the sauce ladled over the cooked ravioli and garnish with fresh basil sprigs, pine nuts, and more Parmigiano-Reggiano if desired..
-
34
Wine Recommendation: Napa Valley Chardonnay
