Holiday & Seasonal

Ratatouille en Croute de Pâtes

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Ratatouille en Croute de Pâtes
Golden-baked Rataouille en Croute de Pâtes, a perfect blend of French flavors wrapped in pasta.

In the spirit of French culinary tradition, Rataouille en Croute de Pâtes is an exquisite celebration of seasonal ingredients and timeless technique. This holiday-worthy dish elevates the classic ratatouille by enveloping it in a golden-brown pasta shell, creating a sumptuous centerpiece that’s sure to impress at any festive gathering. The interplay of tender vegetables and savory herbs encapsulated within a crisp pastry is reminiscent of the picturesque landscapes of Provence.

“Rataouille en Croute de Pâtes: A symphony of flavors wrapped in culinary elegance.”

Highlights

  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Servings: 8
  • Calories: 320kcal

Ingredients

For the Rataouille Filling:
  • 2 medium eggplants, diced
  • 3 zucchinis, sliced into rounds
  • 4 ripe tomatoes, chopped
  • 1 red bell pepper, sliced
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
For the Pasta Crust:
  • 250g (9 oz) fresh pasta sheets
  • 1 egg, beaten
  • 1 tablespoon water

Instructions

  1. Prepare the Vegetables: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent.

  2. Cook Each Vegetable: Add the eggplant and bell pepper to the skillet; cook for about 5 minutes. Stir in the zucchini slices and tomatoes, cooking for another 10 minutes. Season with salt, pepper, thyme, and basil. Remove from heat and set aside.

  3. Assemble the Crust: Lay out fresh pasta sheets on a flat surface. Brush each sheet lightly with beaten egg mixed with water to seal them together into a large rectangle.

  4. Fill and Roll: Spread the cooked vegetable mixture evenly over the pasta, leaving about 2 inches of space around the edges. Carefully roll the pasta around the filling, sealing the edges by brushing more egg wash along the rim.

  5. Bake: Place the rolled pasta on a baking sheet lined with parchment paper. Brush the top with additional beaten egg for a glossy finish. Bake in the preheated oven for 35-40 minutes or until golden brown and cooked through.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 slice
  • Calories: 320kcal
  • Carbohydrates: 45g
  • Protein: 8g
  • Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 150mg
  • Fiber: 5g
  • Sugar: 7g

Serve Rataouille en Croute de Pâtes as a centerpiece for your holiday feast, accompanied by a fresh green salad and crusty French bread. This dish is not only visually stunning but also brimming with the comforting flavors of Provence. Enjoy it alongside a glass of chilled rosé or a robust red wine to complement its rich profile. Whether shared at a festive dinner or as an elegant appetizer, this delightful creation captures the heart and soul of French cuisine.

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