Eggplant Tomato Tortelloni.

December 8, 2019

‘Tis the season for pasta

To me, December and the winter time has always been peak pasta season. There’s just something about the warm flavors that you can incorporate into my favorite dish that makes it a cold weather meal.

This Eggplant Tomato Tortelloni is no exception. When boiled to al dente perfection, it has all the flavors that make you want to grab a glass of wine (or hot chocolate) and sit by the fire.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

 

Eggplant Tomato Tortelloni.

Eggplant Filling

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 large eggplants, diced
  • 22 ounces whole milk ricotta
  • 1/2 cup parsley, chopped
  • 1/4 cup parmesan, grated
  • 1/4 cup basil, chopped
  • 1 teaspoon lemon zest

Pasta Dough

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 large eggs

Light Tomato Sauce

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 large tomatoes, chopped
  • 3/4 cup tomato purée
  • 1/2 cup white wine ((I used Pinot Grigio.))
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/4 cup fresh oregano
  1. In a medium saucepan over medium-low heat, heat the olive oil until warm. Add in minced garlic, and sautée until fragrant. Add in the eggplant, and sautée until soft and tender. Remove from heat. In a large bowl, mix together all the remaining filling ingredients. Fold in the sautéed eggplant. Cover bowl with plastic wrap, and refrigerate while you make the pasta dough.
  2. To make the pasta dough, add flour, salt, and eggs to a standing mixer with a dough hook. Mix until the dough comes together (if too sticky, add a couple more tablespoons of flour). Knead the dough onto a well-floured surface until smooth. Cover with plastic wrap, and refrigerate for 20 minutes.
  3. On the same well-floured surface, roll the dough out until it is 1/4-inch thick. Run the dough through a pasta machine, and flatten until it is 1/8-inch thick. Cut the thin strip into at least fourteen 4-inch wide squares. Add about 1 tablespoon of filling to the center of each square. Using your finger, spread a bit of water around the edge of the tortelloni, and fold into a triangle. Then take the two opposite ends of the triangle, and seal them together.
  4. Prepare the easy tomato sauce before boiling the tortelloni by first sauteéing the garlic in the olive oil over medium-low heat in a large saucepan. Add in the fresh tomatoes, tomato purée, white wine, parsley, basil, and oregano, and cook for 2 minutes.
  5. Add the tortelloni to a pot of boiling water, and boil until they rise to the top, about 4 minutes. Using a slotted spoon, gather and drain the tortelloni, and place them in the tomato sauce. Allow to cook in the tomato sauce on low heat for 1 minute. Serve with fresh herbs, and enjoy!

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