Mixed Vegetable Agnolotti

butter, for greasing
1 quantity basic pasta dough
plain flour, for dusting
85g / 3 oz freshly grated Parmesan cheese
mixed salad leaves, to serve

Filling
125ml / 4 fl oz olive oil
1 red onion, chopped
3 garlic cloves, chopped
2 large aubergines, cut into chunks
3 large courgettes, cut into chunks
6 beef tomatoes, peeled, deseeded and roughly chopped
1 large green pepper, deseeded and diced
1 large red pepper, de-seeded and diced
1 tbsp sun-dried tomato paste
1 tbsp shredded fresh basil salt and pepper

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. To make the filling, heat the olive oil in a large, heavy-based saucepan. Add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes, or until softened. Add the aubergines, courgettes, tomatoes, green and red peppers, sun-dried tomato paste and basil. Season to taste with salt and pepper cover and leave to simmer gently, stirring occasionally, for 20 minutes.

Lightly grease an oven proof dish with butter. Roll out the Pasta Dough on a lightly floured work surface and stamp out 7.5cm / 3in rounds with a plain pastry cutter. Place a spoonful of the vegetable filling on one side of each round. Dampen the edges slightly and fold the pasta rounds over, pressing together to seal.

Bring a large saucepan of lightly salted water to the boil. Add the agnolotti in batches if necessary, return to the boil and cook for 3-4 minutes. Remove with a slotted spoon, drain and transfer to the dish. Sprinkle with the Parmesan cheese and bake in the preheated oven for 20 minutes. Serve with salad leaves.