Eggplant Tortellini with Blue Cheese and Chilled Yogurt
- Mixing bowls
- Blender
- Large pot
- Box grater
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
FAQ
What is the best way to char the eggplant?
The most effective way to char the eggplant is directly over an open flame, such as a gas burner or outdoor grill, until the skin is fully blackened and blistered. This method gives the flesh a smoky flavor, which is essential for the filling. If you do not have access to an open flame, you can broil the eggplant in the oven on high, turning it occasionally until the skin is charred and the inside is tender. After charring, scoop out the flesh and drain it well to avoid excess liquid in the tortellini filling.
Can I freeze the eggplant tortellini after cooking?
It is not recommended to freeze eggplant tortellini after cooking because the texture of the pasta and filling can suffer, becoming mushy when reheated. The better approach is to freeze them raw after shaping. Arrange the tortellini in a single layer on a tray and freeze until solid before transferring them to freezer-safe bags. This method preserves the texture and allows you to cook them straight from frozen. Simply add to boiling water, cook until they float, and then finish in the skillet as directed.
How do I stop the yogurt sauce from curdling when serving?
The yogurt sauce is meant to be served chilled, which helps prevent curdling. However, if you want to slightly warm it, avoid direct heat. Instead, gently warm it over a water bath or allow it to reach room temperature. Direct heating can cause yogurt proteins to separate. Adding a tablespoon of olive oil or whisking in a small amount of cornstarch can stabilize the sauce if warming is necessary. Always serve the sauce separately from the hot tortellini to preserve its smooth texture.
Can I prepare the eggplant tortellini in advance?
Yes, but the method matters. You can make the dough and filling up to a day ahead and store them separately in the refrigerator. Once the tortellini are shaped, they should be kept on a floured tray, covered lightly with plastic wrap, and refrigerated for up to 24 hours. For longer storage, freeze them in a single layer until firm, then transfer to freezer bags. When cooking frozen eggplant tortellini, add them directly to boiling water without thawing and cook until they float to the surface.
What type of blue cheese works best in eggplant tortellini?
The best blue cheese for eggplant tortellini is one with a strong yet balanced flavor that complements the smokiness of the eggplant. Gorgonzola Dolce offers a creamy, mild flavor, while Roquefort provides a sharper, saltier taste. Danish blue is another option with a firm texture and tangy bite. When choosing, consider your preference for intensity, as stronger cheeses will create a bolder filling. Crumble the cheese finely and mix thoroughly with the eggplant flesh to ensure even distribution throughout the tortellini.
What sauce pairs well with eggplant tortellini besides yogurt?
A simple brown butter and sage sauce enhances the earthy flavor of the eggplant. Tomato-based sauces can provide acidity and balance the richness of the filling. A cream sauce with Parmesan or mascarpone creates a more indulgent option. For a lighter pairing, drizzle extra virgin olive oil with fresh herbs such as thyme or oregano.
How can I prevent eggplant tortellini from opening while cooking?
It is important to seal the edges properly. Always press firmly along the seam after folding the dough into a half-moon shape, ensuring no air is trapped inside. If the dough feels dry, lightly brush the edge with water before sealing. When shaping into the tortellini form, make sure the corners overlap and are pinched tightly. Finally, cook the pasta in gently boiling water rather than a rolling boil, which can cause the tortellini to break apart. This ensures they hold together until ready to serve.
Can I make eggplant tortellini without a pasta machine?
Roll the dough evenly and as thin as possible, aiming for about 1 millimeter thickness. It helps to divide the dough into smaller portions, which makes it easier to handle. While a pasta machine ensures uniformity, careful rolling with patience can achieve similar results. The key is thin dough that is still sturdy enough to hold the filling without tearing.
What wine pairs best with eggplant tortellini?
With the yogurt and za’atar sauce, a crisp white wine such as Sauvignon Blanc or Vermentino works well, as the acidity balances the richness of the filling. If you prefer red, a light-bodied option like Pinot Noir or Barbera complements the smokiness of the eggplant without overwhelming the dish. For a sparkling option, Prosecco provides freshness and cuts through the creamy textures.
