Ricotta and Eggplant stuffed Angelotti

Ricotta and Eggplant stuffed Angelotti

rolled out pasta

Pasta dough
I like the basic recipe that uses 2 eggs for every 1 cup of flour.  You make a well in the flour and add the eggs and a pinch of salt.  Form the dough and knead for about 10 minutes.  Form into a ball, cover with plastic wrap and let it rest for 20 minutes.  It will keep in the refrigerator for up to 24 hours.  A double recipe should be enough for this dish.
Roll out into sheets or use a pasta roller.  Cut 4 inch circles.  Set aside.

2 eggplants
1 head of garlic
2 tomatoes
1/2 cup ricotta cheese
1/2 cup parmesan cheese
salt and pepper to taste

Slice eggplants and tomatoes in half and drizzle oil over them.  Add salt and pepper.   Wrap garlic head in foil. Roast until lightly browned.  Let cool.  Mix ricotta and parmesan in a bowl.  Dice eggplant pulp, skinned tomatoes and garlic paste.  Add to cheese mixture.  Add salt and pepper to taste.  Mix well.


Place a tablespoon of filling in the center of the pasta discs.  Brush egg wash around the edge of the discs.  Fold into a half moon, pinching the edges as you go.  Make sure to get as much of the air out of the Angelotti so they don’t burst.  Set aside.

Place in boiling, salted water for about 5 minutes until done “al dente”.  Serve with your favorite sauce.

tomato sauceAngelotti

2 Responses to “Ricotta and Eggplant stuffed Angelotti”

  1. Adriana says:

    So do you roast the eggplant tomato along side the foil wrapped garlic head?

  2. Yes, they can all go in the oven together.

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