Eggplant tortelli
4.7
Homemade tortelli with a filling of eggplant and potatoes, a slightly different version than the usual butter and sage
Yield:
4 servings
Total time:
1 h 10 min
Preparation time:
30 min
Cooking time:
40 min
Difficulty:
Cost:
Weight per serving:
500 g
Energy:
550 Kcal
Carbohydrates:
70 g
Fats:
17 g
Proteins:
28 g
Golf:
2 h
Allergens:
Gluten, Eggs, Milk
Diet:
Vegetarian
Pairing:
Chianti
Occasion:
Sunday lunch
Ingredients
Portions for 4 servings
4
Method
It takes steps in 1 h 10 min
1 -
Cut the eggplants into approximately one-centimeter thick cubes, place them in a colander in the sink, and cover them with plenty of coarse salt. This will help remove some of the bitterness from the eggplants. Allow them to drain for 30 minutes, then rinse thoroughly and set aside
3 -
Put a pan on the heat with plenty of oil and bring it to temperature. Put half of the eggplants and all the potatoes in the pan. Cook by adding a glass of water and a bit of salt, continue cooking until the potatoes become soft. Transfer everything to the immersion blender beaker along with the diced Parmesan cheese and blend until the mixture is perfectly smooth. Set aside to cool down
4 -
Knead the flour and eggs and roll out to the desired thickness, or use the second-to-last setting on the pasta machine. Cut out squares of pasta in the preferred shape and fill with the filling (which should be cold)
5 -
Cook the remaining eggplants in a pan with plenty of oil, once golden add the tomato purée and cook for a few more minutes. Taste it and adjust the salt if necessary
Cost
There is not a single expensive ingredient. Each portion is definitely under two euros in cost
Health
Apart from the carbohydrates in the pasta, there aren't many other calories in the dish. Feel free to have seconds without too many concerns
Author
Editorial staff - Luca M.
4.7
Your feedback is important, if you've tried the recipe, let us know how it went!
Rate
You might also like......
Think about the environment before printing