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Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 large eggplant, peeled and cut into 1/3-inch dice
• Kosher salt and freshly ground black pepper
• 1/2 cup minced shallots
• 1 tablespoon minced garlic
• 8 ounces mild soft Napa Valley goat cheese, crumbled
• 1/2 cup finely grated Parmigianno-Reggiano, plus more for serving, optional
• 1 tablespoon chopped fresh basil
• 1 tablespoon minced fresh chives
• 1 pound fresh thinly rolled out pasta sheets, or 1 package wonton wrappers, defrosted

For the sauce:

• 2 tablespoons olive oil
• 2/3 cup finely chopped yellow onions
• 2 teaspoons minced garlic
• 3 cups peeled, chopped, and seeded tomatoes
• 1 sprig thyme
• Kosher Salt
• Pinch crushed red pepper flakes
• 1/2 cup plus 2 tablespoons chicken or vegetable broth
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 4 tablespoons chopped fresh basil
• Sprigs of fresh basil, for garnishing
• Lightly toasted pine nuts, for garnishing, optional

For the filling:

Description

Food Network Invites You To Try This Eggplant And Napa Goat Cheese Ravioli With A Tomato-Basil Cream Sauce Recipe From Emeril Lagasse.

Food Network