Roasted Portobello with Caramelized Onion Ravioli

prep time:: 1 hour
total time:: 1 hour 45 minutes

Makes 4 servings

jordana

ingredients

Filling 1:
1 tbsp olive oil
1 large white onion, diced
1 tbsp garlic, minced
1 lb Portobello mushrooms, cubed without stems
1/2 cup chicken stock
Salt and pepper, to taste
1 tbsp fresh parsley, chopped
Additional salt and pepper, to taste
Additional olive oil
Filling 2:
2 small eggplants
Olive oil and bread crumbs, to coat
Salt and pepper, to taste
4 oz shredded fresh mozzarella cheese
1 tbsp Romano cheese
1 tbsp tomato paste
1 whole egg
Olive oil
Ravioli Dough:
2 eggs
2 cups semolina flour
Warm water
Olive oil
Pot of water
1/2 tbsp salt
Spinach Cream Pesto Sauce:
10 oz wilted spinach
Olive oil
Salt and pepper, to taste
1/4 cup heavy whipping cream

directions

1
For Filling 1:
2
Preheat oven to 400. Pour olive oil into a skillet and sauté onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky (depending on preference).
3
For Filling 2:
4
Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake at 400 for 45 minutes. After cooking put eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
5
For Ravioli Dough:
6
Mix eggs and flour, add warm water to soften dough during kneading (hand kneading preferred). Knead 5 minutes for elastic consistency. Spread dough and punch out 2 1/2 - 3” circles, the size of an open soup can. Spoon completed filling into center, leave 1/2“ perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water with 1/2 teaspoon of salt. Place ravioli in water. Allow to boil 1 minute after they float to top. Remove from water and place on plate.
7
For the Spinach Cream Pesto Sauce:
8
Combine ingredients in a food processor and process. Transfer mixture to a sauté pan. Heat over low heat and then pour over ravioli.