An exquisite entrée served exclusively at Rosalina’s Kitchen. Fried, savory ricotta puffs on eggplant. Served on top of a light broth of diced tomatoes, fresh basil & pasta.

Slice the eggplant into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

In a bowl, combine ricotta cheese, eggs, flour, parmesan cheese, salt, and black pepper. Mix until well combined.

Make the Ricotta Mixture

Heat olive oil in a frying pan over medium heat. Drop spoonfuls of the ricotta mixture into the hot oil, frying until golden brown on each side. Remove and drain on paper towels.

Fry the Ricotta Puffs

In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add diced tomatoes and vegetable broth. Simmer for 10 minutes. Stir in fresh basil.

Prepare the Broth

In a separate pot, cook the pasta according to package instructions. Drain and set aside.

Cook the Pasta

Place the cooked pasta in the bottom of a serving bowl. Ladle the tomato-basil broth over the pasta and top with fried ricotta puffs and additional fresh basil if desired.

ricotta puffs

Recipe information

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