Tortellini with brinjal and goat's cheese

Recipe from: 6/19/1991 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • PASTA
  • 400
    g
    cake flour
  • 30
    ml
    olive oil
  • 4
    eggs
  • salt
  • FILLING
  • 750
    g
    aubergines, peeled and sliced
  • 150
    g
    mild goat's cheese
  • 2
    egg yolks
  • 2
    sprigs fresh thyme
  • 15
    ml
    olive oil
  • 1
    clove garlic, chopped
  • salt
  • SAUCE
  • 50
    g
    butter
  • 3
    sprigs thyme
  • 400
    ml
    cream
  • 40
    g
    Parmesan cheese
 

Method

 
PASTA: Mix ingredients and leave dough to rest for 30 minutes. STUFFING: Sprinkle brinjals with salt and stand for 12 hours. Wash, drain thoroughly, chop finely. Heat 15 ml (1 tbsp) oil and cook brinjals over moderate heat with garlic and thyme until liquid has evaporated. Cool, stir in egg yolks and goat's cheese. Roll pasta dough very thinly. With cake cutter, cut circles about 10 cm in diameter. Spoon a little filling into centre of each circle, fold into half-moon shapes and press edges together with dampened fingers. Cook tortellini for about 10 minutes in plenty of boiling, salted water. Drain. SAUCE: Heat butter with thyme. When butter turns golden, add cream and cook for 4 to 5 minutes. Stir in Parmesan and add tortellini. TOTAL KILOJOULE COUNT: 17 865 kJ (4 275 Cal). A portion: 2 980 kJ (710 Cal).
 

 

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