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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Heat the olive oil in a large, heavy skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Add the eggplant, garlic, and chopped oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes. Transfer the eggplant mixture to a medium bowl and let cool.

　　

Step 2

Once the eggplant mixture is cool, add the cheeses, salt, and pepper. Place 6 wonton squares on a dry work surface. Place 1 teaspoon of the eggplant mixture on each square. Dip a pastry brush in water and wet around the edges of the square. Fold the square in half to form a rectangle. Using a 3-inch-diameter scalloped-edged cookie cutter, press around the filling to make a half-moon shape. Place the finished ravioli on a dry baking sheet. Continue with the remaining filling. You should be able to make about 60 ravioli.

　　

Step 3

Bring a large pot of salted water to a boil over high heat. Add the ravioli (you may want to cook them in two batches) and cook until heated through, stirring occasionally, about 2 minutes. Drain the ravioli. Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter and top with the ravioli. Drizzle with more extra-virgin olive oil and sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper. Serve immediately.

　　Everyday Pasta