Eggplant Mezzaluna Ravioli

Name: Eggplant Mezzaluna Ravioli
Yield: 4 to 6 servings
Ingredients: 1/3 cup olive oil; 1/2 large onion, diced; 1 large eggplant (about 1 1/2 to 2 pounds), diced; 2 garlic cloves, minced; 1/2 teaspoon chopped fresh oregano, plus 1 teaspoon fresh oregano leaves, for garnish; 1/2 cup grated fontina cheese (about 2 ounces); 1/2 cup whole-milk ricotta cheese; 1/2 teaspoon salt, plus more for sprinkling; 1/4 teaspoon freshly ground black pepper, plus more for sprinkling; 1 package square wonton wrappers (about 50 to 60 wrappers); 1/4 to 1/2 cup extra-virgin olive oil, for garnish

January 26, 2012

Ravioli are a slam dunk with most people, and making them in the half-moon, or mezzaluna, shape makes a classic preparation a little more elegant. Between the oregano, the fontina cheese, and the meaty eggplant, the filling is quite hearty so I dress these simply with a little extra-virgin olive oil and fresh herbs.

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