PancakesLayered Pasta with Ratatouille
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Ingredients for 4
| 2 | eggplants (approx. 300 g) |
| 2 | courgettes (about 300 g) |
| sea salt | |
| 1 | red bell pepper (approx. 125 g) |
| 1 | yellow bell pepper (approx. 125 g) |
| 1 | fennel (approx. 250 g) |
| 1 | onion (approx. 75 g) |
| 5 Tbsp | of olive oil |
| 700 g | of tomatoes sauce or 4 tomatoes |
| 250 g | ricotta |
| salt, pepper, oregano | |
| 150 g | grated mozzarella |
| 75 g | grated Parmesan cheese |
Dough
| 50 g | durum wheat semolina |
| 2 | eggs |
| 1 egg | yolk |
| 250 g | flour |
| 1 pinch | of salt |
| 2 Tbsp | cold water |