Steps

• I have plenty of step-by-step photos to show you; I’m sure that following the pictures the procedure will be simple and intuitive. 🙂

  Let’s start with the preparation of the pasta matta.

  For these mini pasqualine I used the pasta matta with extra virgin olive oil. If you prefer the version made with seed oil, that works fine too. (I invite you to read both recipes to choose the one that’s right for you).

  After preparing the dough, place the block in the fridge for about half an hour.

  Meanwhile, prepare the filling.

  Instead of the classic spinach or chard I used agretti (here we call them lischeri) (The reason for this substitution is that the ‘anti-vegetable’ members of this family eat agretti without protesting, so… 😉).

  First remove the stems from the agretti, wash them well, cook them directly in a pan with about a thin layer of water and a lid closed for 10-15 minutes.

  ☝ It’s true, 6 oz isn’t a huge amount, so if you want you can increase the quantity to obtain a filling with a more intense green color. Adjust according to any green-protests in your household. 🙆‍♀️😁

  When the agretti are cooked, sauté them in the pan with a chopped clove of garlic and a teaspoon of olive oil for a few minutes to season them and to dry excess moisture.

  Chop them, add them to the ricotta, season with a good grating of nutmeg, a sprinkle of pepper and the grated zest of half a lemon.

• Take the pasta matta out of the fridge and divide it into 4 parts.

  (In the photo there are only 3 pieces because initially I wanted to make only 3 mini pasqualine, then the dough yielded more and I got 4).

• Use each piece to make one mini pasqualina.

  Divide each piece into 3 or 4 smaller pieces, roll them thinly, then overlap them and roll again. You should obtain a thin dough.

  👉 After rolling with the pin it is useful to thin it with your hands: simply lift it with your hands and by its own weight the dough will stretch and become thinner.

  With the filling ready and the dough rolled out, move on to the assembly:

  Place the rolled dough into the mold.

  Divide the filling into 4 portions and put a couple of tablespoons of filling onto the dough, adapting it to the bottom of the mold and creating a little rim, so as to obtain the compartment in which to then pour the egg.

  If you like, sprinkle pepper and nutmeg on the egg and add another little grating of lemon zest.

• Cover the egg by gently folding the dough to enclose the filling.

  Brush the surface with milk (or olive oil).

• After making the first two mini pasqualine I showed you in the previous photos, I realized I may have folded a little too much dough, so for the other two I decided to close them differently, so the dough cover would be thinner.

  I’ll also show you photos of this second option, which closes the filling a bit less (and it may, though only slightly, leak) but on the other hand it bakes better (because there are no folded dough corners that can have some difficulty cooking at the crease points).

• ☝ If you use round molds instead of the fluted ones I have, you can simply cut the dough in a round shape instead of a star, and sealing the edge will certainly be easier. 😃

  Bake in the oven for about half an hour. Bake at 392°F then, at halfway through baking, lower to 356°F. If needed, and depending on your oven or the type of mold used, move the molds to the lower part of the oven.

  

• They are great hot, warm, or even cold.

  In this single-portion version I see these mini pasqualine fitting well among Easter appetizers. What do you think?

  Also consider that they can be a great vegetarian main course. If you have vegetarian guests they’ll appreciate them. 😊

  And they can go in your picnic basket for Easter Monday. Where else? 😀

  

• One last tip:

  If you have leftover pasta matta… roll it very thin and make crackers! 😉 Hey take a look HERE at how many crunchy treats you can get from scraps of pasta matta!