Ingredients
- Fresh pasta 300 g
- Eggplant 500 g
- Shallot 1
- Fresh, finely chopped tomatoes 80 g
- Basil few leaves
- Extra-virgin olive oil 2 tablespoons
- Salt and pepper to taste --
- - For the vegetable ragù:
- Courgettes 200g
- Carots 150 g
- Celery stalk 1
- Clove of garlic 1
- Grated parmesan cheese 30 g
Steps
1. Let’s start with the ragù!
2. First, wash and dice the vegetables.
3. Heat the oil in a pan and add the garlic.
4. Now, add both the carrots and the celery. Toss them around for 3 minutes, then splash them with 5 spoonfuls of water. Add a pinch of salt, too. Cook over medium heat for 10 minutes.
5. Next up, it’s time to add the courgettes. Now, keep the pan on the heat for 3-4 more minutes. Then, add the basil, salt and pepper to taste.
6. For the tortelli:
7. Wash the aubergines. Then, slice them in half, lengthways. With a knife, make horizontal incisions in the pulp: this will allow the heat to penetrate the eggplant, and help remove excess water. Pre-heat the oven to 200°C, and cook the aubergines for 15-20 minutes. Once that’s done, take them out and gently scoop out the pulp, helping yourself with a spoon. When you’ve removed all the pulp, chop it finely. Wash the aubergines. Then, slice them in half, lengthways. With a knife, make horizontal incisions in the pulp: this will allow the heat to penetrate the eggplant, and help remove excess water. Pre-heat the oven to 200°C, and cook the aubergines for 15-20 minutes. Once that’s done, take them out and gently scoop out the pulp, helping yourself with a spoon. When you’ve removed all the pulp, chop it finely.
8. Take the shallot and chop it very finely. Heat some oil in a pan, and sauté it until it takes on a nice, golden colour. Next, add both the finely chopped aubergine and tomatoes and stir. While it cooks, add a pinch of salt and pepper. Keep the pan on the heat, until the sauce (which will be your filling for the tortelli) has reduced. Finally, chop the basil and add it to the sauce.
9. Time to pull out the hair pin and roll out the pasta dough! This can be hard work, but make sure you roll the pasta very thin. Once that’s done, spread out the delicious sauce you’ve made, and make the tortelli.
10. Fill a pot with water and place it on the heat.
11. When it reaches the boil, gently pour the tortelli in the pot, and cook them for no more than 3 or 4 minutes.
12. Next, strain the tortelli, add your delicious ragù and serve hot. Finally, enjoy! Next, strain the tortelli, add your delicious ragù and serve hot. Finally, enjoy!
