3 pounds eggplant, peeled and diced
Salt, as needed
Olive oil, as needed
Freshly ground black pepper
3 cloves garlic, thinly sliced
1 onion, small dice
3/4 cup drained ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley
Lemon juice, to taste
Finely grated lemon zest, to taste
Ground nutmeg, to taste
Your favorite recipe fresh pasta dough, or fresh pasta sheets
Gorgonzola Fonduta, for serving, recipe follows
Toasted pine nuts, for garnish
8 egg yolks
2 cups cream
8 ounces Gorgonzola Piccante, broken into chunks
Salt, to taste
Cayenne pepper, to taste
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