Cheese Tortellini with eggplants and sausage

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

  • 250 g of Tortellini Pagani cheese
  • 200 g of sausage
  • 1 medium-size eggplant
  • 2 cloves of garlic
  • extra-virgin olive oil
  • rosemary
  • salt and pepper to taste


Peel the garlic and cut it in half, then brown it with a little oil in a fairly large pan. When they have become golden, put them apart and in the same pan add the eggplant cut into cubes. Cook for about 5 minutes, then add the crumbled sausage and rosemary. Add salt and pepper to taste and keep on cooking for another 10-15 minutes. Meanwhile cook the Tortellini in plenty of slightly salted water, drain them after 14 minutes and put them in the pan with the sauce for 2-3 minutes, stirring gently. Sprinkle with grated cheese to taste (parmesan or pecorino).

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.