Sausage Pasta Pockets with FAGE Total and Ratatouille


¾ cup cake flour
1 medium egg
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
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)

  1. 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.
  2. 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.
  3. When cooled, mix together the sautéed ingredients with the FAGE Total and grated Parmesan cheese.
  4. Roll out the fresh pasta dough on a floured surface, then, using a pastry wheel, cut into 8 6-in squares.
  5. Blanch the squares in boiling, salted water, and then arrange on a lightly oiled baking sheet so they don’t overlap (to prevent sticking).
  6. 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.
  7. RATATOUILLE: Chop the vegetables into ½-inch cubes.
  8. 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.
  9. Remove from heat, add the torn basil leaves and set aside.
  10. To serve, take the pasta pockets out of the ramekins, remove the string, and arrange them on plates with portions of ratatouille.
Back to top