Stuffed Pasta with Goat Cheese, Eggplants and Tomatoes
Stuffed pasta with goat cheese, eggplants and tomatoes is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 32 parsley
- 16 wonton wrappers
- 120 g goat fresh cheese
- Salt
- 400 g baby eggplant
- 4 tomatoes
- 1 splash Lemon juice
- pepper (from grinder)
Instructions
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1.
Rinse the parsley leaves and pat dry. Place one leaf on a corner of a wrapper, add some goat cheese, then top with another leaf. Brush the edges with water and fold diagonally into a triangle. Press lightly to flatten and seal the edges.
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2.
Cook in salted water for about 6 minutes until al dente.
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3.
Wash, trim and halve or quarter the eggplants. Grill in hot oil for 4–5 minutes in a grill pan. Wash, quarter, core and dice the tomatoes. Toss with the grilled eggplant and let it heat up. Season with lemon juice, salt and pepper.
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4.
Drain the ravioli, arrange on plates with the vegetables, and serve immediately.
