Sapore Italiano Ristorante: Recipe

Pasta:
1 1/2 lbs all-purpose flour
6 large eggs
Pinch of salt
Pot of boiling water
Bowl of ice water

Filling:
1-2 tablespoons of extra virgin olive oil
1 small onion, chopped into chunks
2 stalks of celery, chopped into chunks
2 red bell peppers, cut into big pieces
1 eggplant, cut into 1-inch cubes
2 small zucchini (or 1 large), chopped into chunks
1/2 lb sliced cremini mushrooms
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon oregano
10 fresh basil leaves, sliced
4 tablespoons extra virgin olive oil
5 ounces grated parmesan cheese
2 lbs fresh tomato sauce
1 lb fresh cream
2 teaspoons sea salt
1 teaspoon black pepper
1 lb fresh mozzarella cheese, chopped to be divided in the same amount between the 6 sacchetti

6 parchment paper foils to wrap the sacchetto. You have to boil the sacchetto with the paper.

Pasta Preparation:

1. Combine the flour, eggs, and salt in a stand-up mixer and mix the ingredients at a low speed until a ball of dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1/2 hour.

2. Dust a flat surface (table or kitchen counter) with some flour, and roll the dough out with a rolling pin. Make sure the dough is not too thin, approximately 1/8 of an inch.

3. Cut the dough into 8 x11 inch rectangular sheets and boil each sheet separately for 2 minutes in boiling salted water. Remove each sheet from the boiling water and put it right in the bowl of ice water. This helps to keep the pasta firm.

4. Remove the pasta sheets from the bowl of water and place it on a clean kitchen towel to dry off.

Filling Preparation:

1. In a skillet over low heat add the olive oil and sauté onion, celery, red bell pepper, eggplant, zucchini and mushrooms until tender, about 15 minutes. Season with salt and pepper.

2. When ready put 1/2 of the veggies in a food processor and pulse a few times. The veggies should be in little pieces, not pureed. Add the oregano, basil, olive oil, cheese, and the other half of the sautéed vegetables and gently mix all together.

To make the sacchetto:

Preheat oven to 400°

1. Divide the filling into six equal amounts.
2. Divide the mozzarella cheese into six equal amounts.
3. Take one sheet of pasta and add one portion of the filling and one portion of the mozzarella. Fold the two longest sides of the pasta in the center to cover the filling, do the same with the shortest sides.
4. Wrap the sacchetto tidily in the parchment paper and boil in salted water for 5 min. Take the packet out of the water and remove the paper.
5. Put the tomato sauce in a skillet add the cream, salt, and pepper and heat up for 5 minutes.
6. Put each sacchetto in a pan and cover bottom and top with the tomato-cream sauce, bake for 15-20 minutes.

Serve right away.

Buon Appetito

Serving Suggestions:
One sacchetto per person.

Beverage Suggestions:
Nero D'Avola (Sicilian red wine)