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ITALIAN RECIPE OF THE DAY

TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne

For 4-6 servings:

200 g aubergines
300 g ricotta cheese
a few walnuts
a few sage leaves
1 bunch parsley
grated Parmesan cheese
extra-virgin olive oil
salt

Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remove the dish from the oven, leave to cool, then chop the aubergines with a half-moon chopper. Tip them into a bowl and add the ricotta, the chopped walnuts, a little Parmesan, a handful of chopped sage leave ... continue

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