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Ingredients
Pastateig
- 300 g Mehl
- 3 Eier
- 10 g Olivenöl, nativ
Ricotta-Füllung
-
100
g Parmesan in Stücken (2-3 cm)
or 100 g frischer Ricotta gesalzen, in Stücken (2-3 cm) - 100 g Mascarpone
- 250 g frischer Ricotta gut abgetropft
- 2 gestr. TL Salz
- 2 Prisen Pfeffer, gemahlen
Auberginensauce
- 80 g Olivenöl, nativ
- 1 Zweigchen Thymian, frisch Blätter gewaschen und getrocknet
- 5 Halme frischer Schnittlauch Blätter gewaschen und getrocknet
- 500 g Aubergine in Würfeln (1-2 cm)
- 20 g Tomaten in Würfeln (2-3 cm)
- etwas frische Basilikumblätter zum Dekorieren
- 1 TL Salz
- 1 Prise Pfeffer, gemahlen
- Nutrition
- per 6 Portionen
- Calories
- 562 kcal / 2351 kJ
- Protein
- 21 g
- Fat
- 36 g
- Carbohydrates
- 41 g
- Fibre
- 4 g
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