Eggplants
Roger Phillips
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Won Ton Ravioli with Eggplant
and Sesame Seeds

"When from a long distant past nothing subsists after the things are
broken and scattered, the smell and taste of things remain."
~ Marcel Proust

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Eggplant Afternoon
Giclee Print
Stevenson, Tim
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Won Ton Ravioli with Eggplant
and Sesame Seeds
Gourmet Archives

Ravioli:
1/4 pound eggplant, cut into 1/4-inch pieces
1/4 teaspoon salt
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1/2 cup finely chopped onion
1/4 teaspoon dried thyme, crumbled
1/4 cup minced fresh parsley
24 won ton wrappers, thawed if frozen,
and covered with plastic wrap
An egg wash made by whisking 1 large egg
with 1 teaspoon water
Cornstarch for dusting pan

Dressing:
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon sesame seeds, toasted lightly
4 tablespoons olive oil (preferably extra-virgin)
Garnish: 1/2 teaspoon sesame seeds, toasted lightly

Make the ravioli:  In a colander toss the eggplant with the salt, let it drain
for 15 minutes, and pat it dry on paper towels. In a large heavy skillet heat
the oil over moderately high heat until hot but not smoking. Add eggplant,
bell peppers, onion, thyme, and salt and pepper to taste and cook the mix-ture, stirring occasionally, 4 minutes or until the vegetables are tender.
Remove skillet from heat, stir in parsley, and let mixture cool. (Eggplant mixture may be made 1 day in advance and kept covered, chilled.)
Working with 2 won ton wrappers at a time and keeping the remaining wrappers covered with plastic wrap, brush 1 of the wrappers with some
of the egg wash and mound 2 level teaspoons of the eggplant mixture in
the center. Cover the filling with the second won ton wrapper and press
wrapper firmly around the mound of filling, pressing out any air bubbles
and sealing the sides and edges smoothly. With a 2 3/4 - 3-inch fluted
round cutter, cut ravioli rounds from the filled won ton wrappers. Trans-
fer the ravioli as they are made to a jelly-roll pan dusted with cornstarch
an let them dry for at least 30 minutes and up to 2 hours.
Make the dressing while ravioli are drying:  In a large bowl whisk
together the lemon juice, mustard, sesame seeds and salt and pepper to
taste. Add the oil in a stream, whisking the dressing until it is emulsified.
Cook ravioli in gently boiling water 6 to 8 minutes, or until they rise to
surface and are tender. (Do not let water boil vigorously once ravioli
have been added.)  Drain the ravioli well and transfer them to the bowl
of dressing. Toss ravioli to coat them with dressing. Divide the ravioli
among 4 small plates and sprinkle them well with sesame seeds.
Serves 4.