| Oyster & Eggplant Ravioli
1 medium Eggplant, cut in half
1 Container (12-ounce) fresh oysters
1 cup of dry white wine
1/4 cup of shallots, finely chopped
3 Garlic cloves, minced and divided
1 1/2 teaspoons of shallots, diced
2 tablespoons of green onions, diced
2 tablespoons of celery, diced
2 teaspoons of Olive oil
1 1/2 teaspoons of Chopped fresh or 1/2 teaspoon of dried oregano
1 teaspoon of hot sauce
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 large Egg, lightly beaten
1 tablespoon of water
one 16 ounce package of wonton wrappers
2 tablespoons of cornmeal
2 1/2 quarts of water
1 teaspoon of salt |
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HERBSAINT CREAM SAUCE
2 tablespoons of diced green onions
1 tablespoon of diced shallots
1/2 teaspoon of minced garlic
2 teaspoons of olive oil
1/4 cup of Anise-flavored liqueur, reserved oyster liquid
1 1/3 cups of whipping cream
1 tablespoon of butter or margarine
1/4 teaspoon of salt
1/8 teaspoon of ground white pepper
Sliced green onions. garnish
Place eggplant, cut side down, on a baking sheet; bake at 400ºF. for 45 minutes. Cool to touch; peel, seed, and finely chop. Drain on paper towels. Set aside. Combine undrained oysters, wine, 1/4 cup shallots, and 2 cloves minced garlic in a saucepan; bring to a boil, stirring occasionally. Cook 1 minute or until oyster edges begin to curl. Drain, reserving liquid for Herbsaint Cream Sauce. Cool to touch; finely chop oysters, and set aside. Saute remaining 1 clove minced garlic, 1 1/2 teaspoons shallots, green onions, and celery in oil until tender; stir in eggplant, oysters, oregano, and next 3 ingredients. Combine egg and 1 tablespoon water; brush over 1 side of half of wonton wrappers. Place a portion of filling on each; top with remaining wrappers, pressing edges to seal. Brush tops with remaining egg mixture; sprinkle with cornmeal. Cover with a damp dishtowel. Bring 2 1/2 quarts water and 1 teaspoon salt to a boil in a large Dutch oven. Add one-third of filled wrappers; cook 3 minutes. Remove with a slotted spoon, and gently stir into warm Herbsaint Cream Sauce. Repeat procedure with remaining filled wrappers. Serve immediately, and garnish, if desired. Yield: 5 servings. Herbsaint Cream Sauce: Saute first 3 ingredients in oil in a large skillet until tender. Stir in liqueur and oyster liquid, and bring to a boil. Boil until mixture is reduced to 1 cup. Stir in whipping cream and remaining ingredients, and cook until thoroughly heated. Yield: about 2 1/4 cups. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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