Name: Tortellini with brinjal and goat's cheese
Yield: 6 servings
Cuisine: Boil
Ingredients: pasta; 400.00 g flour cake; 30.00 ml fresh chillies 573; 4.00 eggs; salt; 750.00 g aubergine peeled, sliced; 150.00 g goat's milk cheese mild; 2.00 eggs just the yolks; 2.00 fresh thyme sprigs; 15.00 ml fresh chillies 573; 1.00 garlic cloves, chopped; salt; 50.00 g butter; 3.00 fresh thyme sprigs; 400.00 ml cream; 40.00 g parmesan cheese

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Ingredients (16)

	pasta
400.00 g	flour — cake
30.00 ml	fresh chillies — 573
4.00	eggs
	salt

FILLING

750.00 g	aubergine — peeled, sliced
150.00 g	goat's milk cheese — mild
2.00	eggs — just the yolks
2.00	fresh thyme — sprigs
15.00 ml	fresh chillies — 573
1.00	garlic — cloves, chopped
	salt

SAUCE

50.00 g	butter
3.00	fresh thyme — sprigs
400.00 ml	cream
40.00 g	parmesan cheese

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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).