Charred Eggplant Ravioli

SAVORY

Nov 14

Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio

Chef Joseph Martinez of the Tributary at the Marriott San Antonio | San Antonio, TX

INGREDIENTS

Almond Pesto:
Yield: 1 quart
3 cups basil, stems removed
2 cups baby spinach
1 tablespoon minced garlic
7 cloves roasted garlic
½ smoked almonds
1 cup grated Vecchio
1 cup olive oil
Salt
Ground black pepper

Eggplant Filling:
Yield: 2½ quarts
5 pound eggplant, roasted and cooled
2 cups ricotta
1 cup grated parmesan
½ cup grated Vecchio
Salt
Ground black pepper

Ravioli:
Yield: 96 ravioli
620 grams 00 flour
350 grams egg yolk, room temperature
150 grams whole egg, room temperature
50 grams heavy cream
25 grams salt
1 cup semolina flour, for dusting

To Assemble and Serve:
Kosher salt
3 ounces sunburst squash, halved
3 ounces heirloom tomato
2 ounces white wine
2 ounces butter
4 ounces grated Vecchio

METHOD

For the Almond Pesto:
Add all ingredients to a food processor and blend until smooth. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.

For the Eggplant Filling:
Remove eggplant flesh from the skins and transfer to a food processor. Add cheese and process mixture until smooth. Taste and adjust seasoning with salt and pepper. Set aside.

For the Ravioli:
Place flour on a work surface and form a well. Slowly incorporate egg and cream into the well and knead until the dough comes together. Knead 15 minutes, or until a smooth dough is achieved. Tightly wrap in plastic wrap and let proof 30 minutes. Once proofed, transfer dough to a floured work surface and divide dough into 4 equal portions. Run dough through a pasta sheeter, beginning on the widest setting and gradually thinner settings until the dough is a scant ⅛-inch thick. Using a ravioli mold, cut out pasta. Scoop 1 ounce Eggplant Filling into the middle of each mold. Gently place a second sheet of pasta over top. Using a rolling pin, press to cut each ravioli. Pinch edges to close. Transfer ravioli to a semolina-floured sheet tray. Repeat the process with all remaining dough. Cover with plastic wrap and freeze.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add 8 Ravioli and cook 2 minutes. Strain Ravioli and reserve 6 ounces cooking water. In a sauté pan over medium-high heat, roast squash and tomatoes 2 minutes. Taste and adjust seasoning if necessary. Deglaze pan with wine, then add reserved cooking water. Bring mixture to a boil. Cook 2 minute, then add Ravioli to the pan and cook an additional 2 minutes. Add more pasta water if needed to thicken the sauce. Stir in butter and 2 ounces cheese. Continue cooking until the sauce is thick enough to coat the back of a spoon. Transfer Ravioli to the center of a warm serving bowl. Top with cooked vegetables and desired amount of the sauce. Garnish with 3 dollops Almond Pesto and remaining 2 ounces cheese.

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