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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 16 - Eggplant and Ricotta Tortellini

Sara Oteri

Eggplant and Ricotta Tortellini

Serves 4



200g flour, type

2 eggs

salt, to taste



1 tablespoon olive oil

1 small onion, finely chopped

1 long red chilli, finely chopped

1 sprig thyme

400g eggplant, finely chopped

500ml milk

60 ml verjuice

1/2 cup chopped basil leaves

salt and pepper, to taste


Brown Butter Sauce

100g butter

12 purple sage leaves


To serve

chives, finely chopped

onion flowers

pepper, to taste


  • For the pasta dough, place flour on the bench and create a well in the middle. Add eggs into the centre of the well, add salt and work the flour into the eggs until the dough comes together. Knead for 7-8 minutes until smooth and wrap in plastic wrap and set aside in the fridge to rest.
  • For the filling, heat olive oil in a frypan and fry onion, chilli and thyme. Add eggplant and fry until soft and golden in colour, about 10 minutes. Remove from heat and set aside.
  • Place milk in a saucepan and heat until it is just about to boil. Remove from heat, add verjuice and allow to curdle. Set aside for 20 minutes. Strain through muslin to form ricotta
  • Mix ricotta, eggplant mixture and basil together and season. Set aside.
  • Roll out rested pasta dough, using pasta machine, to thinnest setting. Cut 24 x 9.5 cm rounds. Place filling onto centre of each pasta round (3 teaspoons of filling) and fold into a tortellini shape.
  • Bring a large pot of salted water to boil. Cook tortellini in the boiling water for 3 minutes or until al dente, strain and set aside.
  • For the brown butter sauce, heat butter in a pan until it starts to bubble and begins to brown. Add purple sage and fry for 1 minute. Remove the sage and set aside on kitchen paper, to turn crisp. Add the tortellini to the brown butter sauce so the pasta is evenly coated.
  • To assemble, place tortellini on plates and drizzle with brown butter sauce. Garnish with crispy sage, chives, onion flowers and cracked pepper.