Ingredients
PASTA DOUGH
¾ cup cake flour
1 medium egg
FILLING
1 clove garlic, crushed
3–4 tbsp extra virgin olive oil
2 cups mushrooms, chopped
5 oz Italian sausage, ground
1 sprig parsley, chopped
Salt, to taste
Freshly ground pepper, to taste
¾ cup FAGE Total 5%, 2%, or 0%
2 oz grated Parmesan cheese
RATATOUILLE
1 eggplant
1 pepper
1 large tomato
1 large potato
3–4 tbsp extra virgin olive oil
½ medium onion, coarsely chopped
Salt, to taste
Freshly ground black pepper, to taste
8–10 basil leaves (torn, not chopped)
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Steps
- PASTA DOUGH: Mix the flour and egg in a bowl to form a smooth dough. Remove from bowl, cover with plastic wrap and let rest for half an hour in a cool place.
- FILLING: Sauté the crushed garlic, olive oil, mushrooms and sausage in a large saucepan for 2–3 minutes. Add chopped parsley, then salt and pepper to taste. Leave to cool.
- When cooled, mix together the sautéed ingredients with the FAGE Total and grated Parmesan cheese.
- Roll out the fresh pasta dough on a floured surface, then, using a pastry wheel, cut into 8 6-in squares.
- Blanch the squares in boiling, salted water, and then arrange on a lightly oiled baking sheet so they don’t overlap (to prevent sticking).
- Next, place each pocket into a lightly oiled ramekin suitable for baking or the cup of a muffin tin. Spoon the sausage and mushroom filling into each one and tie a string around the pasta edges to close. Bake at 350⁰ F for 20 minutes.
- RATATOUILLE: Chop the vegetables into ½-inch cubes.
- Heat the olive oil in a frying pan over low heat and add the chopped eggplant, pepper, tomato, potato, chopped onion, and salt and pepper to taste. Cover and simmer for 15 minutes.
- Remove from heat, add the torn basil leaves and set aside.
- To serve, take the pasta pockets out of the ramekins, remove the string, and arrange them on plates with portions of ratatouille.
