Instructions: 1. Peel the eggplant and cut crosswise into slices, 1/2 inch thick (12mm).

Preheat the broiler. Arrange eggplant slices on a rack in a broiler pan and broil until lightly browned, 3-4 minutes. Turn and broil second side about 2-3 minutes. Transfer the eggplant to a cutting board an cut into small pieces; to yield about 1 cup. Place on towels to drain off any excess liquid and let cool.

2. In a food processor bowl, fitted with the metal blade, combine eggplant, walnuts and 1/4 cup of the ricotta cheese. Puree until smooth. Transfer to a bowl and add the remaining ricotta and parmesan; the parsley, basil and sage. Stir until blended. Cover and refrigerate for at least 3 hours, at most 24 hours.

3. Make the pesto in a food processor fitted with blade. Chop in orde listed, ending with olive oil. Season after you taste it.

4. Just before using the filling, taste it and season with salt and pepper.

Make ravioli: 1 teaspoon per pillow, water to seal. Set aside on rack to dry for 1 to 2 hours. The squared ravioli are faster; or use 2-1/2" circle cutter.

5. Gently cook ravioli in plenty of boiling water until al dente, 3 to 4 minutes.

6. Meanwhile, heat butter, the tomato sauce and the pesto.

Drain pasta and serve in a warmed, shallow bowl, with heated pesto-sauce an freshly grated Parmesan.

Serves 8 as a first course, or 4 as a main course.

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