Eggplant and Bell Pepper Tortelli with Parmesan Fonduta

Method

1. Cut the eggplant into small cubes.
2. Cut the bell pepper into small pieces.
3. In a pan, heat a drizzle of olive oil and sauté the pre-chopped onion.
4. Add the chopped eggplant and bell pepper to the pan.
5. Add three tablespoons of tomato juice and cook over medium heat.
6. Prepare the tomato sauce: in a small pot, heat olive oil with a clove of garlic (in its skin).
7. When the garlic is golden, add the tomato sauce, salt, and simmer on low heat.
8. Prepare the fresh pasta: mix 160 g of flour, 3 egg yolks, and 1 whole egg with a pinch of salt.
9. Knead until smooth and soft; let the dough rest covered in the refrigerator for 20 minutes.
10. Prepare the Parmesan fonduta: in a saucepan, heat cream and grated Parmesan (50:50 ratio) over medium heat, stirring until smooth. You can also use a bain-marie to control temperature. Do not use all the cheese; stop when the consistency is right.
11. Blend the cooked vegetables with fresh basil leaves using an immersion blender, leaving the mixture slightly chunky.
12. Roll out the rested pasta dough on a floured surface with a rolling pin until thin.
13. Place small spoonfuls of the vegetable filling on the pasta sheet.
14. Fold the other half of the dough over the filling, press around each mound to seal, and cut out the ravioli with a round cutter. Pinch the edges to secure.
15. Bring a large pot of salted water to a boil and cook the ravioli.
16. While the ravioli cook, heat a drizzle of oil in a skillet and add the ravioli when they are halfway cooked to finish cooking in the pan.
17. Add a basil leaf to the skillet.
18. Warm the fonduta.
19. Serve the ravioli with the tomato sauce and a generous spoonful of Parmesan fonduta.