Eggplant basil feta cheese ravioli sauteed inb Basil-butter. Eggplant basil feta cheese ravioli-
Hello hello hello my loves!
I have been slacking updating my blog….and I have a bunch of recipes that I want to share with you all!!
First one of the lot being RAVIOLI----A traditional Spinach-Ricotta Ravioli and a Eggplant-Basil-Feta Ravioli! TRUST me non-eggplant lovers, you will love this.
Eggplant-Basil-Feta
Instead of the traditional pasta- APF (All purpose flour) and water, I used the wonton wrappers as the pasta. replacement. I know this is Italian treason.., but .hey! I am NOT Italian! Ha-ha!
Ingredients:
Wonton wrppers- either square or round…available in most grocery stores
1 Italian eggplant, diced
Basil- a bunch, chiffonade
Feta cheese- ½ -1 cup, depending how much you like feta
Italian seasoning-1 tbsp ( or a mix of oregano, thyme, oregano, basil, marjoram)
Water- 1 cup, to wet the wonton wrappers
Water-4 cups. To boil the ravioli
Olive oil- 1 tbsp
Salt and pepper-as needed
- Heat a medium saucepan with 1 tbsp olive oil.
- Once hot, add the diced eggplant and the Italian seasoning and sauté for about 5 min on medium heat. Add the salt and pepper as needed.
- Now, add the Italian seasoning and let it cook for about 3 min. Take it off the heat and let it cool. Once cool, add the feta cheese and the basil chiffonade and set aside.
- Lay one round or square wonton wrapper on the cutting board or the counter top.
Place one tbsp of the Eggplant filling (above, #4). Now wet the wonton wrapper‘s edge with water (using your finger tips) and place another round or square wonton wrapper over it and seal! The water in between the wonton wrapper serves as a good seal. Make quite a few of the stuffed wonton wrappers- now called Ravioli!
Ravioli ingredients-Sauteed eggplant in Italian seasoning, feta cheese and basil
- Now, boil the 4 cups of water over medium heat. One bubbling, add the wonton wrappers. They will sink at first, but once cooked, they will float. Add just 2-4 at a time.
- Once done, place it on a plate or a baking dish and finish boiling all of the ravioli.
The filling before boiling - You could either add marinara sauce to the ravioli or sauté them in sage and butter OR simply sauté them in 2 tbsp of olive oil or butter, add a tbsp of chiffonade butter for about 3 min on each side and BOOM! Eggplant-Basil-Feta Ravioli.
