EGGPLANT RAVIOLI IN TOMATO SOUP

EGGPLANT RAVIOLI IN TOMATO SOUP image

Categories Vegetable Sauté Spring Healthy

Yield 4 people

Number Of Ingredients 13

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Ingredients

Fine sea salt
1 1/4 pounds plum tomatoes
1/2 cup plus 2 tbsp. extra-virgin olive oil
freshly ground black pepper
1tsp finely chopped basil plus 4 torn leaves plus whole leaves for garnish
1 tsp finely chopped mint
1 (1 1/4) lb eggplant
1 1/4 cups fresh ricotta cheese (10) oz
1 tbsp. finely grated parmigiano cheese
finely grated zest of 1 lemon
1/4 tsp dried oregano
8 large shrimp peeled, deveined, cut into 1/2 inch pieces
unbleached all purpose flour for dusting

Steps:

Step 1. Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. In a blender, combine tomatoes, 3 tbsp. oil and pinch of pepper: puree until smooth. Transfer soup to a bowl: stir in 1/4 tsp salt, torn basil and torn mint. Set aside. Step 2. Peel 2 inch-wide strips of skin from opposite ends of the eggplant and discard. Using an adjustable blade slicer or chefs knife, but eggplant lengthwise into 20 1/8 inch slices. Season slices with salt. Step 3. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side then transfer to a tray. Step 4. In a bowl, combine ricotta cheese, parmigiano, zest and generous pinch salt and pepper. In a small skillet combine 1 tbsp. oil and oregano: gently warm over low heat until fragrant, about 1 min. Add to cheese mixture stir to combine. Step 5. Add 1 tbsp. oil to the skillet heat over med heat until shimmering. Add shrimp, cook stirring occasionally until just cooked through, about 1 min. Transfer to a bowl. Add chopped herbs and pinch salt and pepper, stir to combine, Set aside. Step 6. Place 1 tbsp. cheese mixture on each eggplant slice, then roll up slices, beginning with a short end, pressing gently to flatten slightly once rolled. Step 7. Lightly dust dry tray with flour. Place eggplant ravioli on tray, lightly dust ravioli with flour. Step 8. In a 10-12 inch skillet heat 1/4 cup oil over medium high heat until shimmering. Fry ravioli in 2 batches, turning pieces one and adding remaining tbsp. oil to skillet after first batch until golden on both sides, about 8 minutes total. Drain on paper towels, season with salt. Step 9. Divide soup among shallow serving bowls. Top with ravioli and shrimp. Garnish with herbs.