Pasta Filling: Eggplant and Ricotta

Serve with a Brown Butter Sauce, Brown Butter with Sage Sauce, Brown Butter with Herbs Sauce or Marinara Sauce.

1 recipe Ravioli, Pierogi or Tortellini Pasta Dough

For the filling:
3 Tbsp. olive oil
1 clove garlic, minced
1 small eggplant, diced
2 tsp. dried basil or oregano
½ cup ricotta cheese
3 Tbsp. asiago cheese, grated
1 egg yolk
sea salt
pepper, freshly cracked

Mix filling:  Sauté garlic in olive oil over low heat about 2 minutes. Add eggplant and dried herb, cover and cook 10 minutes.  Remove from heat, cool, and pulse in food processor to chop finely. Add remaining ingredients.

Fill and cook pasta according to dough instructions. Toss with desired sauce and serve.

Makes 4 servings.