Ravioli Marinara with Aubergine (Eggplant)
|Aubergines||2 , sliced (Also Called Eggplants)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Noodle paste||1 Pound (About 450 Grams)|
|Butter||2 Ounce (About 50 Grams Or 4 Tablespoon)|
|Flour||2 Ounce (About 50 Grams Or 0.5 Cup)|
|Water||4 Fluid Ounce (About 100 Milliliter Or 0.5 Cup)|
|Minced raw cod/Other white fish||6 Ounce (About 175 Grams Or 0.75 Cup)|
|Peeled prawns||1 Pound, finely chopped (About 100 Grams Or 1 Cup)|
|Lemon||1⁄2 , juiced|
|Egg||1 , beaten|
|Tomato sauce||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
|Single cream||2 Fluid Ounce (Use Light Variety, About 50 Milliliter Or 0.25 Cup)|
|Grated cheddar cheese||2 Ounce (About 50 Grams Or 0.5 Cup)|
1 Sprinkle the aubergines (egg plants) with salt and put on one side for 20 minutes.
2 Roll out the noodle paste as described in the basic recipe for ravioli.
3 To make the filling, heat the butter in a pan, add the flour and cook to a pale roux.
Gradually pour on the water to form a stiff paste.
Take off the heat and stir in the fish and the prawns.
Season, add the sugar, lemon juice and herbs.
Finely add the beaten egg.
4 Prepare, fill and cook the ravioli as described in the basic .
5 Wipe the aubergines (egg plants) dry and dust lightly with flour.
Heat the oil and deep fry for 30 seconds.
Preheat the oven to 190Â°C, 375Â°F, gas 5.
Prepare the tomato sauce as described in the recipe on page 685.
Stir in the cream.
Butter a shallow casserole and arrange the aubergines (egg plants) in two rows with the ravioli in its sauce in the middle.
Sprinkle with the grated cheese and bake for 12 minutes.