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Saturday, 5 March 2011

Barbecued Vegetable Ravioli (Filling)

I bought a ravioli making device and test drove it last night. Heaps easier than trying to form them yourself. Sadly, unless you have a pasta machine or can buy freshly made pasta, rolling it out by hand is not worth the effort. Try as you might, you cannot roll it out thin enough. Regardless, the filling  for the ravioli would make either an excellent pasta sauce of its own (thinned a little) or would be fantastic as a dip. Very simple and tasty.

1 smallish eggplant
1 field mushroom
1 zucchini
1 small beetroot peeled
Olive oil
2 cloves garlic
1 shallot
3 tbs sour cream
1/2 grated Parmesan
1 small handful of basil leaves
1 tbs white balsamic vinegar

Slice all vegetables (except the shallot) into 1 to 2 cm slices. Chop the sage and thyme. Combine the sliced vegetables and herbs and some olive oil in a bowl with some salt. Barbecue the vegetables until cooked. Combine all ingredients in a food processor checking for seasoning.

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