Ravioli Marinara with Eggplant


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This delicious ravioli will make the whole family smile. The eggplants are delicious, and adding shrimp and fish is plain genius!

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Serving Size / Yield

6 servings


  • 2 eggplants, sliced
  • salt
  • oil for deep-frying
  • 1 lb. pasta dough
  • Filling:
  • 1/4 C. butter
  • 1/2 C. flour
  • 1/2 C. water
  • 3/4 C. ground raw cod or other white fish
  • 1/4 lb. peeled, deveined shrimp, finely chopped
  • pinch salt
  • pinch pepper
  • pinch sugar
  • juice 1/2 lemon
  • pinch parsley
  • pinch basil
  • 1 egg, beaten
  • Sauce:
  • 1 1/4 C. tomato sauce
  • 1/4 C. light cream
  • 1/2 C. grated cheddar cheese

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Sprinkle the eggplant with salt and put on one side for 20 minutes. Divide the dough into two equal portions. Roll each into a rectangle, 1/8-inch thick. Let rest in a cool place. To make the filling, heat the butter in a pan, add the flour and cook to a pale roux. Gradually pour on the water to from a stiff paste. Take off the heat and stir in the fish and the shrimp. Season, add the sugar, lemon juice and herbs. Add the beaten egg.

Either spoon the filling or pipe it, in little walnut-size mounds at 1/2-inch intervals along one half of the dough. Brush with water between the fillings and cover with a second layer of dough. Mark the dough over the fillings with a pastry cutter turned upside down. Then, using a ruler and a serrated pastry wheel or ravioli cutter, cut the ravioli into squares. Line a baking sheet with wax paper and sprinkle with uncooked semolina. Place the squares on it and dry for 1 hour.

Bring a large pot of water to a boil. Add the ravioli and boil for 8 minutes. Refresh in cold water and drain.

Wipe the eggplants dry and dust lightly with flour. Heat the oil and deep fry for 30 seconds. Preheat the oven to 375 degrees. Create the sauce by putting the tomato sauce in bowl and stirring in the cream.  Butter a shallow casserole and arrange the eggplant in two rows with the ravioli in its sauce in the middle. Sprinkle with the grated cheese and bake for 12 minutes.

Serve with: Baked Pinto Beans

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