Pasticcio Roll With Eggplant and Sausage Filling

written by cookeatlove on July 17, 2012 in Pasta with no comments

Your family and friends will love you when you give them this dish. It is the ultimate, decadent Italian comfort food. You may fill theses rolls with a basic lasagna filling as well if you feel like doing something different with lasagna. You know, you can fill these with just about anything and it will taste good. You can’t go wrong with homemade pasta.

Ingredients

Homemade Pasta Dough-Recipe and Pasta Making Tutorial Here.

4 cups of peeled, chopped eggplant

1 pound of bulk Italian Sausage-you can also remove sausage from its casing

1/4 cup of butter

1 medium onion chopped

3 Tbs flour

1 tsp salt

1/8 tsp nutmeg

1/8 tsp pepper

21/2 cups milk

2 tbs of fresh parsley

1 cup of ricotta

1/4 cup or more Parmesan cheese

 

Directions

Prepare the home made pasta dough and divide in half. On a lightly floured surface, roll one portion to a 14×13 inch rectangle.

 

Let rest uncovered for 10 min. Repeat this process with remaining dough. Cook pasta in boiling salted water for 2-3 min or until just tender. Add pasta one piece at a time. Lower each piece into the boiling water- this keeps it from sticking together. Stir occasionally to keep pasta from sticking. Drain in colander. Rinse with cold water and lay pasta single layer on a cookie sheet until you are ready to use it.

 

The Filling

In a covered sauce pan, cook the eggplant in a small amount of salted boiling water for 5 min, or until tender. Drain and set aside. Cook sausage and onion until the meat is browned and onions are tender. Drain off excess fat. Set aside. For the sauce, in a small pot set at medium, melt the butter. When melted stir in the flour, salt, nutmeg and pepper. Let bubble slightly and cook. (you are making a basic bechamel sauce). Add milk and parsley. Cook and stir at medium heat un til it is thick and bubbly.

Combine ricotta, eggplant, sausage mixture and one cup of the sauce. Spread each strip of pasta with 1/2 cup of the eggplant mixture.

Roll up each strip like a jelly roll and place seam side down in a greased 13x9x2 inch baking pan. Do this until all rolls are complete.

 

 

Spoon remaining sauce over rolls and sprinkle with Parmesan.

 

Garnish with chopped parsley, and sweet red pepper for a splash of color. The recipe makes 4 as a main dish or 8 side dish servings. Enjoy.

 

If you have any leftover pasta like I did, you can then try making the world’s largest ravioli. This one was butternut ravioli with a sage and brown butter sauce.