Eggplant Tortellini with Blue Cheese and Chilled Yogurt @Itay_aricha

Eggplant Tortellini with Blue Cheese and Chilled Yogurt

4 servings | 1 hour 15 minutes

3 ounces/85 grams Parmesan cheese, finely grated
2 tablespoons unsalted butter
2 tablespoons olive oil
2 fresh sage leaves, chopped

Dough:
2 cups/240 grams all-purpose flour
3 large eggs (150 grams)

Filling:
1 medium eggplant, charred and drained
½ cup blue cheese, crumbled
½ teaspoon salt
½ teaspoon ground black pepper

Sauce:
1 cup sheep’s yogurt
1 garlic clove, smashed
½ cup fresh za’atar leaves
3 tablespoons olive oil
½ teaspoon salt

Make the pasta dough by mounding the flour on a clean work surface, forming a well in the center, and adding the eggs. Mix the eggs into the flour gradually until a shaggy dough forms, then knead until smooth and elastic, about 8 to 10 minutes. Wrap the dough tightly and let it rest for 30 minutes at room temperature.

Char the eggplant over an open flame or under a hot broiler until the skin is blackened and the flesh is very soft. Cool slightly, scoop the flesh into a fine-mesh strainer, and let it drain over the sink for 20 minutes to release excess liquid. Transfer the drained flesh to a bowl, add the crumbled blue cheese, season with salt and freshly ground black pepper, and stir to combine; taste and adjust seasoning.

Make the sauce by placing the sheep’s yogurt, smashed garlic clove, fresh za’atar, olive oil, and salt in a blender or food processor and purée until smooth. Chill the sauce until ready to serve.
Roll the rested dough through a pasta machine to thickness 7 and cut circles about 2 inches/5 cm in diameter with a round cutter or glass. Place about 1 teaspoon of filling in the center of each circle, fold into a half-moon, press the edges to seal, bring the two corners together and press to form tortellini, pleating the edges into a small circular fan as you go.

Bring a large pot of salted water to a boil. Blanch the tortellini for 2 minutes or until they float, then lift them gently with a slotted spoon or spider and transfer directly to a skillet with the butter, olive oil, and chopped sage over medium-high heat. Sear the tortellini until they develop golden, crisp edges, turning once, 2 to 3 minutes.

To serve, spoon the chilled yogurt sauce onto warm plates, arrange the crisped tortellini on top, grate Parmigiano Reggiano over each portion, and finish with a drizzle of olive oil if desired. Serve immediately.

#tortellini #homemadepasta #weekenddinner #eggplantrecipes

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