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–+ servings
Total Time :1 hour 15 minutes
Servings: 4

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.