Tortelloni Of Aubergines And Zucchini With Thyme

Preparation:

Preparation: Cut the aubergines and courgettes into small pieces, salt them and let them sweat. Then sauté them in a pan with the butter, pour over the wine, add the cream and thyme. Reduce by half, pass through a sieve and set aside. Then pass the cooked vegetables in the mixer and add 3/4 of these vegetables to the ricotta with the Parmesan and a pinch of salt. Keep the rest to make the sauce. Separately prepare 2 classic sheets, one yellow and one green obtained by adding the boiled and minced spinach; then, prepare the tortelloni following the traditional procedure and fill them with the filling obtained. Cut the remaining aubergine and courgette into cubes, flavor them with salt and thyme and sauté them in a pan with a little butter. In the meantime, cook the tortelloni in plenty of salted water, drain and mix them with the butter and the remaining Parmesan. Make a sauce by heating leftover vegetable puree with cream. Arrange it on the bottom of each individual plate, arrange the tortelloni, alternating one yellow and one green to form a daisy, sprinkle the small vegetables in the center and garnish with sprigs of thyme.