{"id":3756,"date":"2013-10-08T20:50:15","date_gmt":"2013-10-08T20:50:15","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3756"},"modified":"2018-04-08T07:22:03","modified_gmt":"2018-04-08T14:22:03","slug":"eggplant-rollups","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/eggplant-rollups\/","title":{"rendered":"Eggplant Ravioli in Tomato Soup"},"content":{"rendered":"
\n

This is mainly for Grandpa’s use.\u00a0 This is a good dinner soup<\/p>\n

Posted on October 4, 2013 at 1:23 PM
\nYour Life A to Z Recipe: Thursday, October 3, 2013
\nBy: Chef Gabe Bertaccini<\/strong><\/p>\n<\/div>\n

Ravioli di melanzana in zuppetta di pomodoro<\/strong>
\nEggplant in \u2018ravioli\u2019 in tomato soup<\/p>\n

Ingredients:<\/em>
\n\u2022\u00a0\u00a0\u00a0 Fine Sea Salt
\n\u2022\u00a0\u00a0\u00a0 1 \u00bc pounds plum tomatoes
\n\u2022\u00a0\u00a0\u00a0 \u00bd cup plus 2 tablespoons extra virgin olive oil
\n\u2022\u00a0\u00a0\u00a0 Freshly ground black pepper
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon finely chopped basil, plus 4 torn leaves, plus whole leaves for garnish
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon finely chopped mint, plus 4 torn leaves, plus whole leaves for garnish
\n\u2022\u00a0\u00a0\u00a0 1 (1 \u00bc pound) eggplant
\n\u2022\u00a0\u00a0\u00a0 1 \u00bc cups fresh ricotta cheese (10 ounces)
\n\u2022\u00a0\u00a0\u00a0 1 tablespoon finely grated Grana Padano or Parmigiano Reggiano cheese
\n\u2022\u00a0\u00a0\u00a0 Finely grated zest of 1 lemon
\n\u2022\u00a0\u00a0\u00a0 \u00bc teaspoon dried oregano
\n\u2022\u00a0\u00a0\u00a0 Unbleached all-purpose flour for dining<\/p>\n

1.\u00a0\u00a0\u00a0 Bring a saucepan of salted water to a boil. Drop tomatoes into water and boil 30 seconds. Drain, peel, quarter seed in a blender, combine tomatoes, 3 tablespoons oil and pinch pepper. Puree until smooth. Transfer soup to a bowl, stir in \u00bc tablespoon salt, torn basil and torn mint. Set aside. (Soup can be made up to 3 days in advance. Keep covered in refrigerator. Let stand at room temp. for 30 to 45 minutes before serving).<\/p>\n

2.\u00a0\u00a0\u00a0 Peel 2-inch wide strips of skin from opposite sides of eggplant and discard. Using an adjustable-blade slicer or a chef\u2019s knife, cut eggplant lengthwise into 20 (1\/8 inch thick) slices. Season both sides of eggplant slices with salt.<\/p>\n

3.\u00a0\u00a0\u00a0 Heat a large nonstick skillet over medium heat. Cook eggplant slices in single layer in batches until light brown and pliable, 30 seconds per side, then transfer to the tray.<\/p>\n

4.\u00a0\u00a0\u00a0 In a bowl, combine ricotta, Grana Padano, Lemon Zest and generous pinch of salt and pepper. In a small skillet, combine 1 tablespoon oil and oregano; gently warm over low heat until fragrant, about 1 minute. Add to cheese mixture, stir and combine.<\/p>\n

5.\u00a0\u00a0\u00a0 Place 1 tablespoon cheese mixture on each eggplant slice, then roll up slices beginning with a short end, pressing gently to flatten slightly once rolled.<\/p>\n

6.\u00a0\u00a0\u00a0 Lightly dust dry tray with flour. Place eggplant ravioli on tray and lightly dust ravioli with flour<\/p>\n

7.\u00a0\u00a0\u00a0 In a 10 to 12 inch skillet, heat \u00bc cup oil over medium-high heat until shimmering; fry ravioli in 2 batches, turning pieces once and adding remaining tablespoon of oil to skillet after first batch, until golden brown on both sides, about 8 minutes total. Drain on paper towels, then season with salt.<\/p>\n

8.\u00a0\u00a0\u00a0 Divide soup among shallow serving bowl. Top with ravioli. Garnish with pepper and herbs.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is mainly for Grandpa’s use.\u00a0 This is a good dinner soup Posted on October 4, 2013 at 1:23 PM Your Life A to Z Recipe: Thursday, October 3, 2013 By: Chef Gabe Bertaccini Ravioli di melanzana in zuppetta di pomodoro Eggplant in \u2018ravioli\u2019 in tomato soup Ingredients: \u2022\u00a0\u00a0\u00a0 Fine Sea Salt \u2022\u00a0\u00a0\u00a0 1 \u00bc … Continue reading “Eggplant Ravioli in Tomato Soup”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3756","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3756"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3756\/revisions"}],"predecessor-version":[{"id":15719,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3756\/revisions\/15719"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}