Eggplant Mezzaluna Ravioli

• 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

1. Heat the olive oil in a large, heavy skillet over medium heat.
2. Add the onion and cook until tender, about 3 minutes.
3. Add the eggplant, garlic, and chopped oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes.
4. Transfer the eggplant mixture to a medium bowl and let cool.
5. Once the eggplant mixture is cool, add the cheeses, salt, and pepper.
6. Place 6 wonton squares on a dry work surface.
7. Place 1 teaspoon of the eggplant mixture on each square.
8. Dip a pastry brush in water and wet around the edges of the square.
9. Fold the square in half to form a rectangle.
10. Using a 3-inch-diameter scalloped-edged cookie cutter, press around the filling to make a half-moon shape.
11. Place the finished ravioli on a dry baking sheet.
12. Continue with the remaining filling.
13. You should be able to make about 60 ravioli.
14. Bring a large pot of salted water to a boil over high heat.
15. Add the ravioli (you may want to cook them in two batches) and cook until heated through, stirring occasionally, about 2 minutes.
16. Drain the ravioli.
17. Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter and top with the ravioli.
18. Drizzle with more extra-virgin olive oil and sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper.
19. Serve immediately.

olive oil, onion, eggplant, garlic, fresh oregano, fontina cheese, wholemilk ricotta cheese, salt, freshly ground black pepper, wrappers, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/eggplant-mezzaluna-ravioli-394245 (may not work)