Eggplant Mezzaluna Ravioli

First and foremost, do not disregard this pasta if you do not like eggplant! I am not the largest fan of this strange purple veggie BUT it takes on its own crazy flavor in these ravioli's. You will be missing out if you do not at least attempt. This is, as the previous post, a Giada recipe. I seem to be grabbing her cookbooks over everyone else as of late so bare with me as I get the addiction out of my system.

Also, one more side note, I know many of you are looking for my "staple" recipes. The recipes in which I claim to have started this blog. I promise I will get to them shortly. I have just been in the experimentation mode and excited to cook new things.

1/3 c Olive oil (if you only have Extra Virgin just use that)
1/2 large onion, diced
1 large eggplant (1.5-2.0 lbs.), diced
2 garlic cloves, minced
1/2 t chopped fresh oregano, plus 1 t fresh oregano for garnish*
1/2 c fontina cheese, grated (~2 oz.)
1/2 c whole-milk ricotta cheese**
1/2 t salt, plus more for sprinkling
1/4 t black pepper, plus more for sprinkling
1 package square wonton wrappers (~50-60 wrappers)
1/4-1/2 c Extra Virgin Olive oil, for garnish

* You must buy FRESH oregano, it will not taste right with dried and you MUST garnish once cooked because that is basically the flavor of the "sauce"
**Do not try to use skim milk ricotta, it is too watery and the ravioli's will have zero flavor-- these are pretty good for you already you will be fine with the whole milk stuff!

Heat the OO 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 falling apart, about 12 minutes (this often takes me longer than 12 minutes- make your salad or prep you sides during this time because you can leave it and only stir every so often). Transfer the eggplant mixture to a medium bowl and let cool.

Once cool, add the cheeses, salt and pepper. Place 6 wonton squares on a dry work surface (or how ever many you are comfortable making at once.) Place 1 teaspoon of the eggplant mixture on each square. Fold one corner over to the opposite corner (hard to explain via text- look at the pictures. Giada makes a rectangle with hers and then cuts them w a ravioli cutter- I have done this but it seems like an extra step to me- this is easier.)
Place the finished ravioli on dry baking sheet lightly sprinkled with flour. Continue to finish the remaining. (I freeze mine at this point and take out as needed)

To Cook: Bring water to a boil in a large pot. Add ravioli. Do not add all ravioli at one time because they are pretty delicate and will stick to each other and break open. Cook until ravioli's float to the top. (If cooking from frozen let them float a bit on top to make sure the inside warms) I use a slotted spoon and place directly on serving platter/plate. Salt and pepper them (important step!) Drizzle with EVOO and sprinkle with fresh oregano (also important step!) Enjoy!!!!!
Alternative options:
Fry them in some canola and serve with marinara. These are a GREAT appetizer.