Lasagna Cupcakes
- Makes 8 cupcakes
Pasta Dough:
- 40 grams semolina flour
- 250 grams all purpose flour
- 3 eggs, beaten
- ¼ teaspoon salt
- 2 tablespoons olive oil
Directions
In a bowl, mix together all ingredients until combined. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and allow to rest for 1 hour. Divide the dough into 4 equal parts and roll each through a pasta machine, starting with the thickest setting and ending with the second to last. Cut the pasta sheets into 1” wide x 7” length strips. Sprinkle with flour and refrigerate until needed.
To finish the pasta: bring a pot of salted water to a boil. Add the pasta and simmer until cooked. Remove from heat and strain. Add the pasta to an ice bath and let cool.
Filling:
- 1 lb. drained ricotta
- ¼lb. smoked mozzarella cheese (grated)
- 4 oz. grated parmesan cheese
In a bowl, mix together all ingredients until combined. Put aside.
Icing:
- 2 oz. grated parmesan cheese
- ½ lb. drained ricotta cheese
- Salt & pepper (to taste)
In a bowl, mix together all ingredients until combined. Place in a pastry bag.
For Dish:
- 8 - 4oz. aluminum ramekins
- 8 basil leaves (finely chopped)
- 4 tablespoons grated parmesan cheese
- 4 tablespoons tomato sauce
- 8 slices ovalini mozzarella
- Non-stick spray
Directions
Spray the ramekins with the non-stick spray. Take 2 strips of pasta and crisscross into ramekin allowing pasta to over hang on both sides. Place 1 tablespoon of ricotta filling in ramekin on top of pasta strips, fold-in one end. Place pinch of basil, teaspoon tomato sauce, pinch of parmesan cheese, fold-in another end. Place 1 tablespoon of ricotta filling and 1 slice of ovalini mozzarella, fold-in end. Place pinch of basil, tsp. tomato sauce, pinch of parmesan cheese, fold-in last end.
Repeat for each ramekin.
Preheat oven at 350. Put ramekins on tray and place in middle rack of oven for 10-12 minutes. Let cool for 3-5 minutes. Pipe icing on top of cupcakes and serve.
