
Ricotta pockets with eggplant and watnuts

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Malfatti are yet another variation of filled pasta, in which you make a triangle and then fold down the tip and seal it. Because this is a very simple pasta, it relies heavily on the quality of the three ingredients ricotta, eggplant and walnuts. So it is best to buy whole walnuts in season. If you want to make an even simpler, classic ric0tta filling, just mix 14 ounces (about 1 2/3 cups) of ricotta with 1/2 cup of cooked spinach (about 1/2 pound (8 cunces) raw) , 3 tablespoons of grated Parmesan and an egg, then season with salt and freshly ground black pepper and a pinch of nutmeg.
ingredients
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serves: 4
4 tablespoons shelled walnuts (in or equivalent whole nuts)
2 eggplants (the round, pale ones if possible)
2 tablespoons extra virgin olive oil
1 onion (finely chopped )
15 ounce of chopped tomatoes
12 ounces (about 1 1/3 cups) ricotta cheese
vegetable oil for deep-frying
pinch of freshly grated nutmeg
2 eggs
6 tablespoons freshly grated Parmesan
1 recipe quantity of fresh egg pasta dough
5 1/4 tablespoons unsalted butter
5 leaves around fresh basil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 720
- Total Fat: 45.8 g
- Saturated Fat: 21.1 g
- Trans Fat: 0.6 g
- Cholesterol: 235.9 mg
- Sodium: 423.6 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 6.6 g
- Sugars: 5 g
- Protein: 28.2 g
preparation

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