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.
Calories 1254 Calories from Fat 830
% Daily Value*
Total Fat 94 g144.7%
Saturated Fat 19.4 g97.1%
Trans Fat 0 g
Cholesterol 271.9 mg90.6%
Sodium 411.6 mg17.2%
Total Carbohydrates 72 g24.1%
Dietary Fiber 7.6 g30.2%
Sugars 6.5 g
Protein 33 g66.8%
Vitamin A 15.9% Vitamin C 20.1%
Calcium 13.5% Iron 15.4%
*Based on a 2000 Calorie diet