Eggplant, Ricotta, and Speck Tortelli with Tomato is a very tasty first course prepared with simple and very fresh ingredients; the ricotta had just been made and I couldn’t resist using it in this filling. A combination of flavors that together create a truly good taste.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 642.35 (Kcal)
- Carbohydrates 59.35 (g) of which sugars 8.96 (g)
- Proteins 29.79 (g)
- Fat 34.34 (g) of which saturated 12.26 (g)of which unsaturated 7.45 (g)
- Fibers 5.09 (g)
- Sodium 992.85 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 1 black oval eggplant
- 5.3 oz cow's milk ricotta
- 4 tsp extra virgin olive oil
- 3/4 oz Parmigiano Reggiano PDO (grated)
- 1/3 oz Sardinian pecorino
- 1 egg
- 1.4 oz speck
- 17.6 oz Piccadilly tomatoes
- 4 tsp extra virgin olive oil
- 1 clove garlic
- 3/4 oz Parmigiano Reggiano PDO (grated)
- 10 leaves basil
Tools
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Frying Pan
- Bowl
Steps
Prepare the dough by sifting the flour onto the pastry board. Make a well in the center and add the eggs, oil, and salt. Knead, form a ball, and let it rest covered for 30 minutes.
Peel the eggplant, cut the pulp into cubes, and place it in the pan over low heat with 4 tsp of oil. Let it cook slowly for 10 minutes, stir, turn off the heat, and let it cool.
Pour the ricotta, grated cheeses, egg, eggplant, and knife-chopped speck into a bowl and mix the filling.
Roll out the dough with the pasta machine. Divide into 2×2-inch squares and place a ball of filling on each one. Fold in half, seal the edges well, and close the two tips to shape the tortelli. With these quantities, I made 56 tortelli.
Bring a pot of water to a boil and add the tomatoes. Once it returns to a boil, turn off the heat, collect them on a plate, and once they are warm, remove the skin and mash them with a fork. Pour 4 tsp of oil into a pan and add the chopped garlic or leave it whole if you don’t like it and then remove it. Add the tomatoes and let them cook for 10 minutes on low heat.
Using the same water where we’ve boiled the tomatoes, bring back to a boil, add salt, and cook the tortelli. After about 8-10 minutes, drain them and toss them in the pan with the sauce. Add the grated Parmigiano, the torn basil leaves, and toss them. The Eggplant, Ricotta, and Speck Tortelli with Tomato are ready to be served.
