Eggplant and zucchini tortelloni with thyme
Instructions
Cut into pieces the Eggplant and Zucchini, season with salt and let them sweat.
Then toss in a pan with the butter, wet them with wine, add cream and thyme.
To reduce by half, pass through a sieve and set aside.
Then pass the cooked vegetables in Blender and add 3/4 of these vegetables with Parmesan cheese and a pinch of salt.
Keep the remaining to make the sauce.
Apart from classical sheets 2 prepared, a yellow and a green obtained by adding boiled and chopped spinach; then, packed the tortelloni according to the traditional procedure and the cannoli with the filling.
Cut into cubes the remaining Eggplant and Zucchini, salt and thyme aromatizzatele and saltatele in a pan with a little butter.
Meanwhile Cook the tortelloni in salted water, drain and mix them with butter and Parmesan.
Make a sauce by heating the vegetable puree with cream.
Put it on the bottom of each plate, arrange the tortelloni, alternating one yellow and one green to form a daisy, sprinkle small vegetables and garnish with sprigs of thyme.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 3 eggs
- 40 g of boiled spinach
- For the filling:
- 3 eggplant
- 3 zucchini
- 50 g of parmigiano
- 50 g of butter
- 1/2 cup of dry white wine
- 20 cl of cream
- Thyme
- 300 g of ricotta
- Salt
- For the sauce:
- 1 eggplant
- 1 courgette
- 10 cl of cream
- Thyme
- Salt