Karuru Eggplant and Shrimp Ravioli
After shave off the stems of the Kariku family eggplant, lightly cut it into several places with the tip of a knife.
Place the grill on the stove and arrange the eggplants in the center of the net.
Bake until the whole skin is black and burnt.
(※The photo shows two, but we will use one.)
Once the skin is burnt thoroughly, drop it in ice water, and once it's cooled down, peel it while applying it to running water, and wipe off the moisture with paper.
Shake the grilled eggplant, which has been thoroughly wiped off, with a knife.
The shrimp are also pounded in the same way and combined with the eggplant.
Transfer to a bowl and add [A] and mix with a spatula.
Take one piece of gyoza skin and place the ingredients (about 2 teaspoons) in the center of the skin. Spread a small amount of beaten eggs on the edge of the skin.
Fold in half and overlap the edges.
Spread the skin a little outward and shape it with your hands.
Boil plenty of water, add [7] and boil for 3 minutes.
Serve on a plate, place an appropriate amount of tomato sauce and ricotta cheese, tear off the basil leaves and garnish. Finally, pour in olive oil and finish.
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- Kariru family eggplant
- 1 bottle
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- For eating shrimp
- 100g
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[A]
- Italian parsley chopped
- 1 tablespoon
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- Asatsuki small cut
- 1 tablespoon
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- Olive oil
- 1 tsp
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- salt
- 1 tsp
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- Gyoza skin
- 1 bag (25 sheets)
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- Beat egg
- 1 piece
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- For finishing tomato sauce
- Appropriate amount
-
- For finishing ricotta cheese
- Appropriate amount
-
- Basil appropriate amount
- Appropriate amount
