For the eggplant filling: Preheat the oven to 400 degrees F. Sprinkle the eggplant
generously with salt and let sit 30 minutes. Drain
well in a colander
, pressing to remove any excess moisture, and then toss in some olive oil
and black pepper. Roast
on a sheet pan until completely tender, and then transfer to a food processor
. Reduce the oven to 300 degrees F. Puree the eggplant and then spread it onto the sheet pans before returning it to the oven to dry out. The eggplant should deepen in color and become fairly stiff.
Meanwhile, cook the garlic and onions
in a heavy-bottomed pan until deeply caramelized. Stir in the eggplant puree and cook, 10 minutes. Spread the eggplant mixture out onto a sheet pan
to cool, and then combine with the ricotta, Parmigiano-Reggiano
and some parsley in a large bowl. Season with lemon juice, zest, nutmeg
, salt and black pepper.
For assembling: Roll out the pasta dough
into very thin sheets, and then cut into 3-by-2-inch rectangles. Transfer the eggplant mixture to a piping bag and pipe the filling down the center of each rectangle, leaving a 1/2-inch margin on either side. Wet your finger and barely dampen the top edge of the rectangle. Roll up each caramelle, starting from the bottom, until you have a tube. Gently pinch the ends on either side of the filling and twist. (You are aiming for a "Tootsie Roll" look.) Cook in boiling salted water until the pasta feels tender at the twist and the center is cooked but still with tooth, 4 to 5 minutes.
Warm the Gorgonzola Fonduta over low heat until smooth, adding a touch of cream if needed. Drizzle
about 1 tablespoon down the center of warmed plates, lining up the caramelle on top. Sprinkle with toasted pine nuts
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.