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Mediteranean Vegetable Pasta Filling


Veg HT MC 30mins

Serves 4    Hot Vegetarian Vegetables Herbs Main Course Stuffing Gluten Free Eggless*

2 tbsp Olive Oil
100g/4oz Aubergine (eggplant) diced
100g/4oz Courgettes, diced
1 Small Capsicum (sweet Bell Pepper), deseeded and finely chopped
2 Large Tomatoes, deseeded and diced
2 Garlic Cloves, finely chopped
1 tbsp Freshly Chopped Oregano
Salt and Black Pepper


1. Heat the oil in a large frying pan, add all the diced vegetables and cook over a medium heat for about 10 minutes, stirring from time to time.

2. Add the garlic and cook for a further 1-2 minutes.

3. Remove from the heat stir in the oregano, salt and pepper and mix well. The mixture should be slightly lumpy.

Allow to cool before using.

* NB Whilst this filling is Gluten free and eggless , for a completely gluten/egg free recipe use a gluten/egg free pasta dough




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





 More Pasta Filling Recipes  |  Pasta 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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