| | PASTA DOUGH |
| | Makes 1 1/2 pounds |
| 1 1/2 | c | Semolina flour |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Salt |
| 4 | lg | Eggs |
| 2 | tb | Olive oil (up to 3) |
| | FILLING |
| 3 | | Japanese eggplants (16 ounces) |
| 1 | ts | Ground cumin |
| 1 | ts | Thyme |
| 2 | tb | Garlic, finely chopped |
| 1 | ts | Chopped parsley |
| 1 | lb | Spinach (cleaned and stemmed) |
| 8 | oz | Ricotta cheese |
| | Nutmeg |
| | Salt & pepper |
| | TOMATO BASIL FONDUE |
| 2 | tb | Olive oil |
| 1 | | Onion (12 oz) finely chopped |
| 1 | tb | Chopped thyme |
| 1 | tb | Chopped oregano |
| 2 | tb | Garlic, chopped |
| | Chili flakes, to taste |
| 2 | lb | Tomatoes, peeled, seeded & finely chopped |
| 2 | tb | Tomato paste |
| 1 | c | Chicken stock |
| 1 | tb | Honey |
| 1 | tb | Balsamic vinegar |
| | Salt and pepper to taste |
| 1/2 | c | Basil, finely julienne |
