Categories: Pasta, Italian, Vegetarian, Sauces 
      Yield: 6 servings 
  
           Filling:                          1/2 ts Salt 
      1 md Eggplant                            3 tb Water; (about) 
           Salt                                     Sauce: 
      2 tb Olive oil                         1/2 c  Madeira 
      1 sm Onion; chopped                    1/4 c  White wine; dry 
      2 c  Garlic; minced                      3 tb Shallots; minced 
      2 tb White wine; dry                     2 c  Whipping cream 
      2 tb Parsley; fresh, minced            1/4 ts Lemon peel; grated 
      1 tb Basil; fresh, minced or 1 t         1 c  Tomatoes; Italian plum, peel 
           -sp. dried, crumbled                     -ed, seeded and chopped 
           Freshly ground pepper                    Or drained chopped canned it 
           Pasta:                                   -alian plum tomatoes 
      3 c  Flour; all-purpose                       Minced fresh basil 
      3    Eggs                            
  
  FOR FILLING:     Peel eggplant and slice 1/2-inch thick.  Salt generously 
  on both sides.  Drain on paper towels 45 minutes.  Pat dry with paper 
  towels. Cut eggplant into 1/2-inch cubes.     Heat oil in heavy large 
  skillet over medium heat.  Add onion and garlic and saute until soft, about 
  5 minutes.  Add eggplant and saute until beginning to turn golden brown, 
  about 15 minutes.  Stir in wine, parsley and basil, scraping up browned 
  bits.  Cover and cook until eggplant is tender, about 3 minutes. Season 
  with salt and pepper. Transfer to processor or blender and puree until 
  smooth. Cool completely. FOR PASTA: Combine flour, eggs and salt in 
  processor and mix well. 
   With machine running, add just enough water through feed tube to form 
  ball.  Remove from processor.  Cover dough and let rest for 30 minutes. 
  (Pasta dough can also be made by hand.)     Cut dough into 4 pieces. 
  Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta 
  machine to widest setting and run dough through several times until smooth 
  and velvety, folding before each run and dusting with flour if sticky. 
  Adjust machine to next narrower setting. Run dough through machine without 
  folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to 
  1/8-inch thick, dusting with flour as necessary. Line baking sheets with 
  towels.  Set sheet of dough on work surface. Place about 1-1/2 teaspoons 
  filling at 2-inch intervals along sheet. Roll second piece of dough. Set 
  atop first sheet. Press down around filling to force out air and seal 
  dough.  Cut into 2-inch squares.  Arrange on prepared sheets.  Repeat with 
  remaining dough and filling.  Cover with towel. FOR SAUCE: Combine Madeira, 
  wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup, 
  about 4 minutes.  Add cream and peel and boil 5 minutes, stirring 
  occasionally.  Stir in tomatoes. 
   Season with salt and pepper. 
      Cook ravioli in large pot of boiling water until just tender but still 
  firm to bite, about 4 minutes for fresh.  Remove with slotted spoon; drain. 
  Divide among plates.  Spoon sauce over.  Garnish with basil. Serve 
  immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be prepared one day 
  ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do 
  not thaw before cooking. * Sauce can be prepared one day ahead; 
  refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli 
  or buy prepared ravioli to serve with the tomato cream sauce here. Recipe 
  from Bon Appetit, September, 1987.