Smokey Eggplant and Goat Cheese Tortelli

Smokey Eggplant and Goat Cheese Tortelli Submitted by Braised Short Ribs by David Inloes
Smokey Eggplant and Goat Cheese Tortelli Submitted by Braised Short Ribs by David Inloes
This pasta dish is easy to make and the apple and pancetta butter turns this simple pasta into a rich, elegant dish the whole family will love.


INGREDIENTS: Pasta Dough: 1 ¾ cups 00 Flour 5 large Egg Yolks 1 large Egg 1 teaspoon Olive Oil Cold Water if needed Corn meal Tortelli Filling: 2 large Eggplant, halved 8 ounces Goat Cheese Zest of 1 Lemon, reserve lemon for later 1 teaspoon Fresh Lemon Thyme, minced Pinch of Salt Pinch of White Pepper Sauce: 5 tablespoons Unsalted Butter ½ ounce Pancetta, diced 3 Braeburn Apples, peeled, cored, cubed and tossed in 1 tablespoon Fresh Lemon Juice Lemon Thyme Oil: ⅛ cup Lemon Thyme ½ cup Parsley 3/8 cup Olive oil

Nutritional information

No nutrition information available


INSTRUCTIONS: 1.Begin by grilling the eggplant over apple wood chips until lightly charred and cooked through; set aside. 2.Make the dough: in a small bowl, beat the egg yolks, whole egg and olive oil together until combined. In a stand mixer, fitted with a dough hook, mix the flour and egg mixture together until the dough has formed. Add cold water in small amounts if dough is too dry, flour if too wet. Kneed the dough on medium speed until smooth and silky; about 5 minutes. Turn dough out on a lightly floured surface, cover and let rest 30 minutes. 3.While dough is resting, peel and seed the eggplant. Place in a blender and puree until smooth. In a medium bowl, mix together the pureed eggplant, goat cheese, lemon zest, lemon thyme until combined; salt and white pepper to taste. 4.Divide the dough in half, reserving half for another use. Divide again and form 3 disks. Run dough through a pasta roller until almost transparent. Lightly flour each rolled sheet. 5.Place a heaping teaspoon of the eggplant filling at 2 inch intervals along on side of each sheet leaving border of dough along the edge. Fold dough over and lightly press around the filling to seal. Cut into half-moon shapes using a flutes round. Place on a sheet pan that has been lightly dusted with corn meal. Repeat with remaining sheets of dough. Cover and set aside in a cool location until ready to us. 6.Make the lemon thyme oil: Blanch the thyme in salted water for 30 seconds. Add the parsley and cook for 10 more seconds; remove to an ice bath. Drain and squeeze dry. Place half of the herbs into a blender with a little olive oil and blend. Add the remaining herbs and oil and blend until smooth. Refrigerate puree for 1 hour. Strain puree through a cheesecloth covered container. Be patient, it will take a while to drain. DO not squeeze cheesecloth. Place into a squeeze bottle and refrigerate until ready to use. 7.In a large pot, heat 6 quarts of salted water to a low boil. 8.Make the sauce: In a large skillet, heat the butter over medium heat, add cook the pancetta and cook until just starting to crisp. Add the apples and cook for 1 minute. Lower the heat to low to keep warm. 9.Cook the pasta in the low boiling water until just heated through, about 1 minute. Drain and add to sauce. Cook in sauce over medium low heat for 30 seconds, gently stirring. 10.Divide pasta and sauce among 6 plates and garnish with lemon thyme leaves and lemon thyme oil.