Serves 2

Ingredients

For the filling:
200g salty ricotta
2 garlic cloves
200g aubergine purée
25g coriander
50g pine nuts
100g Parmesan cheese
200g pasta dough
200g fish stock
75g sun-dried tomatoes
50g onions
Herbs

For the foam:
200ml cream
25ml olive oil
25g citrus zest

Method

Blend all the ingredients of the filling together and put in a piping bag. Roll out the pastry thinly and cut in rounds. Pipe some of the mixture at the centre of each base. Fold one side on to the other, forming half a circle, then turn in a way as if making a knot to form the tortellacci.

In a pot sweat the onions and the sun-dried tomatoes, add the fish stock and reduce. When done take it off the heat and have the triangular tortellacci ready cooked in order to serve immediately.

When plating, pipe three dots of salty ricotta and drizzle the tortellacci with some citrus oil and some coriander.

Put the sun-dried tomatoes in between and top each one of the tortellacci with citrus foam.

Garnish with some herbs.

Joe Vella is an Executive chef, Hilton Malta.