- 8 ounces Italian sausage
- 4 cloves garlic, minced
- 1 cup thinly sliced yellow onion
- 2 cups thinly sliced kale
- 1 1/4 cups Dragone® Ricotta Cheese
- 1/4 cup Shredded Parmesan Cheese, divided
- 1 egg, lightly beaten
- 1/4 teaspoon each salt and pepper
- 1/8 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 1 teaspoon salt.
- 3/4 cup (1 1/2 sticks) butter
- 1 teaspoon vinegar
- 5–6 tablespoons ice water
In a medium bowl, stir together the flour and salt.
Then, cut the butter into 1/2-inch cubes and cut it into the flour mixture until the pieces are pea-sized. Sprinkle the vinegar over the flour mixture, tossing with a fork. And sprinkle the 5–6 tablespoons of cold water, 1 tablespoon at a time, over the flour mixture while tossing with a fork until it resembles damp sand. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate it for 4 hours or overnight.
Meanwhile, in a nonstick skillet, cook the sausage over medium-high heat, until fully cooked, breaking it apart as it cooks. Remove it from the heat and place the sausage on a paper towel–lined plate. Drain all the grease except 1 teaspoon. Then, return the pan to the heat and sauté the garlic and onion 2–3 minutes, or until they’re translucent. Add the kale and sauté just until wilted. Remove the mixture from the heat and stir in the Dragone® Ricotta Cheese, 3 tablespoons of the Shredded Parmesan Cheese, egg, salt, pepper and cayenne pepper. Mix well and set aside.
On a lightly floured surface, roll the dough into a 14-inch circle. Place on a parchment-lined baking sheet. Spread the ricotta mixture evenly into a 10-inch circle. Then, fold the sides in 2–3 inches over the filling. Sprinkle the top of the pie, including the crust, with the remaining 1 tablespoon of the Shredded Parmesan Cheese. Bake in a preheated 400°F oven for 30–40 minutes, or until golden.
Let it cool 5 minutes before cutting. Serve warm.