Eggplant/ Egg-roll Ravioli...maybe this will work

So the other day I am grocery shopping and I look to my right and I see a beautiful purple eggplant.

http://www.foodsubs.com/Eggplants.html

So what did I do...of course I bought it.  Next, I look to my left and I see awesome eggroll wrappers.

http://www.nasoya.com/products/asian-style-egg-rolls.html

So what did I do...of course I bought them too.  Now here's the delema...what on earth am I going to do with egg-roll wrappers and a beautiful purple eggplant?!?!  I have no idea.  So as any college student would do I whipped out my computer and begun "Google"ing.  After finding lots of obvious things I could have come up with on my own I found a truly original recipie idea that might actually work.  Ironic thing, egg-roll wraps and eggplant are not mentioned once in the article but that is why it is an experiment right.


Pioneer Woman's Ravioli held the key for the basis of my eggplant/ egg-roll ravioli.

Ingredients

• 1 Eggplant, shredded
• I know shredding an eggplant sounds wierd but don't worry I'll walk you through it.
• 1 package Egg-rolls
• You will have to cut the egg-roll wraps into fourths so wanton wrappers might work better.  
• 15 oz. Ricotta Cheese
• 1-1/2 cup Parmesan Cheese
• 1 whole Egg
• Salt and Pepper, to taste
• 2-3 handfulls Spinach
• 3 cups Canola Oil

Directions

    1.)    Mix together ricotta, grated Parmesan, 1 egg, and salt and pepper to taste. Set aside.

    2.)    Rinse the eggplant and cut of the top.  Then slice it however you prefer to end up with small slivers no more than an inch long.  (*I tired using a cheese grader...nope doesn't work.)

    3.)    In a skillet over medium heat, heat olive oil and sauté shredded eggplant.  Sautee spinach in the same pan and set aside.  Allow to cool, then stir in with the ricotta mixture and set aside.

    4.)    In a small pot pour the oil and begin to warm it, preparing it for deep frying.  

    5.)    Lay one wonton wrapper on the surface. Set a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip of water along all four sides of the wrapper. Place a second wrapper on top, working from the middle first. Carefully press out air bubbles as you carefully press the top wrapper around the base of the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with remaining filling and wonton wrappers. 

    6.)    Once the ravioli are assembled, drop them four at a time (I'm not that talented so I did a max of 2 at a time; and I had a small pan) into hot oil. Cook for 2-3 minutes, then remove with a slotted spoon. Place finished ravioli in a pan lined with paper towels (this will help drain the excess oil) and repeat the process till all ravioli are cooked and ready to eat.  

http://bigfatbaker.com/blog/no-bake-recipes/nutella-raviolis-pastalove/ 

*Fried ravioli are best served with marinara or spagetti sauce on top...YUM!!!  Also just a side note, they're not as good the next day but still alright if you warm them in the oven to keep the crunch :)

This is definitely a repeat!  In the words of my roommate, "Delicious! Simply Delicious!  A creative alternative to boiling your pasta."

http://www.lauragoble.com/index.php?showimage=65 

***Oh and confession...I forgot to take pictures while I was cooking so these  pictures above are courtesy of google search.  My bad :-/ but I'll remember next time.