Aubergine & Zucchini Tortelloni

For the pasta: 11 oz/ 1 1/4 cup/300 gr of flour 3 eggs 3 tbsp boiled spinach For the filling: 3 aubergines/eggplants 3 zucchini 3 tbsp Parmesan cheese 2 tbsp butter 1/2 glass dry white wine 1 glass liquid cream thyme 11 oz/ 1 1/4 cup/300 gr Ricotta salt For the sauce: 1 aubergine 1 zucchini 1/2 glass liquid cream thyme salt

Dice the aubergines and the zucchini, sprinkle them with salt and let them expel their juice. Dry them, then sauté in a pan with the butter, wet with the wine, then add the thyme and cream. Reduce to half and set aside. Pass the cooked vegetables in the mixer. Mix 3/4 of these vegetables with the Ricotta, grated Parmesan cheese and a pinch of salt. Keep the rest aside for the sauce. Prepare two classical pasta sheets using half the flour for a yellow one and the other half for a green one, obtained by adding the boiled minced spinach to the dough. Make the tortelloni, following the traditional method and fill with the filling. Dice the zucchini and the eggplant, cover in salt and thyme and sauté in a pan with butter. In the mean time cook the tortellini in plenty of salted water, strain and dress with butter and Parmesan cheese. Make a sauce by heating the remaining vegetable purée with the cream. Spread the sauce on the bottom of the plates and arrange the tortelloni on top, alternating a yellow and a green one, in a circle. Put the diced vegetables in the middle and decorate with a sprig of fresh thyme.