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Aubergine Pasta Filling


Veg HT MC 25mins

Serves 4   Vegetarian Hot Vegetables Herbs Main Course Stuffing Gluten Wheat Free * Italian Italy

3 tablespoons olive oil
1 Large Aubergine (eggplant), cubed
1 Garlic Clove, crushed
3 tbsp Freshly Chopped Basil
120ml/4fl.oz. Ricotta Cheese
3 tbsp Parmesan cheese, grated
1 Egg Yolk
Salt and pepper


1. Heat the oil in a large frying pan, add the aubergine cubes and fry over a high heat, turning frequently, for 8-10 minutes until brown on all sides.

2. Add the garlic and cook for a further 1 minute.

3. Remove from heat and allow to cool, then transfer to a food processor together with the remaining ingredients and pulse until finely chopped and well blended.

* NB Whilst this filling is Gluten free, for a completely gluten free recipe be sure to use a gluten free pasta dough


Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti






 More Ravioli Filling Recipes  |  Ravioli Dough recipes  | What's in Season 



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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