Homemade Tortellini with Roasted Eggplant

Hello Dear Friends,

long time at home macaroni I am doing. Homemade pasta so fresh pastas I think it tastes better than others. A delicious before my try ravioli had happened but 2-3 macaroni After its construction, its gears fell apart. Nowadays, without the need to use arm power with the apparatus of my kitchen machine (most importantly, using both my hands alone) macaroni I can.

Macaroni For pasta, semolina flour is preferred, but it is not easy to find, so you can prepare your pasta by using all-purpose flour.

If you want to use ready-made roasted eggplants instead of roasting them, you can roast them for 1-2 more minutes to get that sour taste.

When boiling your pasta, choose a large pot and add plenty of water. Boiled pasta will start to surface.

Love…

Materials:

For the tomato sauce:

• Or 1,5 cups of tomato puree
• Salt and black pepper
• 4 shallots
• 2 cloves of garlic
• 1 bay leaves
• 1 sprigs of fresh basil
• 1 sprigs of fresh thyme
• olive oil

For the eggplant filling:

• 2 large belt aubergines
• ½ Mexican pepper
• 5 shallots
• salt and pepper
• olive oil
• 1 shallot sized fresh ginger
• fresh thyme
• 50 g grated aged cheddar cheese

For dough:

• 200 grams of flour
• 2 eggs
• Half a teaspoon of salt
• 2 tablespoon of olive oil

For the above:

• Grated old cheddar
• mill black pepper

How to Make Roasted Eggplant Homemade Tortellini Recipe?

For internal mortar:

1. Roast and sort the eggplants and set aside to cool.
2. Finely chop the shallots, garlic, ginger and Mexican peppers separately.
3. Add olive oil to a small pan and when it is hot, add the onion, then the garlic, then the ginger and finally the Mexican peppers and sauté.
4. When the sautéing process is finished, add this ingredient to the roasted eggplants. Add the grated cheddar cheese and remove from the heat and mix.
5. Check the salt and pepper, add the fresh thyme and leave to cool completely.

For the sauce:

1. Finely chop the onion and garlic and put them in the pot, add some olive oil and start sautéing.
2. Add the grated tomatoes, whole basil, cake, bay leaf, salt and pepper and cook until the sauce thickens.
3. Remove the sauce that absorbs water from the stove.

For the dough:

1. Take all the flour on the kitchen counter that you wiped dry. Open a pool in the middle of your hand, break the eggs, add the oil and start kneading.
2. After resting the kneaded dough for 1 hour at room temperature, divide it into 4 equal pieces.
3. Thin the meringue by reducing it 1 level at a time with the pasta opening tool. Spread your thinned dough on a lightly floured worktop and start cutting into round rings with a cookie cutter or a narrow glass spout.
4. Put the eggplant mortar inside the rings, slightly sideways from the middle. (At this stage, it is very important that your eggplant mortar is completely cooled.)
5. Make a half-round by folding the dough in half in half. Press lightly with your finger so that the edges stick.
6. Then take the semicircular filled dough in your hand. Fold the circle inward by bending both ends inward. Do the same for all pasta pieces.
7. Put water to boil in a large pot and add some salt. When the water boils, boil your tortellini in boiling water.
8. Since it is fresh dough, your tortellini will be cooked in 3-4 minutes. This time may vary depending on the thickness of your dough. Cook by checking the taste. Take the tomato sauce on the serving plate.
9. Drain the tortellini and put them on a serving plate, drizzle with grated cheddar and ground black pepper and serve.