Dough:
500 g flour
500 g durum wheat semolina
10 eggs
Filling:
Ricotta
Pecorino
Pepper
Sauce:
Garlic
Fresh spinach
Aubergine, diced
Spices
Dried tomatoes, thin strips to garnish
This sumptuous appetiser calls for sumptuous wines that are also acidic and offer mineral attributes. Wines based on Chardonnay (possibly with gentle oak ageing) could work well here, as could Pinot grigio.
To make the pasta dough:
Mix the flour with the durum wheat semolina and eggs and leave to rest in the fridge for approx. 1 hour.
For the filling:
Combine all the ingredients. Roll out the pasta dough and use a round cutter to create circles approx. 8 cm in size. Add a dollop of filling and fold over to seal.
For the sauce:
Sauté the garlic in the pan and remove. Blanch the fresh spinach, then purée with the garlic and a little stock. Season with salt and pepper.
Roast the diced aubergine in the oven at 160 °C for approx. 10-15 mins.
Cook the tortelli in boiling salted water for approx. 6 mins. Then transfer the diced aubergine into a pan with a little butter, add the tortelli and a little pasta water and toss to combine.
Arrange the tortelli on the plates, top with creamed spinach and aubergine and use the sun-dried tomatoes as a garnish.
