Mario makes this with a butter crust, which I have also done and it is fantastic but a little on the heavy side. Using a yeast dough yields something a little more rustic and not nearly as greasy. For the filling you can use pretty much anything, as long as you start with a filled pasta (tortellini is traditional, but I have also done it with ravioli). I always alternate a ground meat product (cooked meatballs or sausage) and a vegetable (kale is great, but today I was in the mood for mushrooms).
In this case, I have a spring form pan lined with parchment paper, bechamel (Italian cream sauce flavored with nutmeg), cooked tortellini, slices of cooked Italian sausage, sauteed mushrooms and shredded cheese.
Line the pan with rolled out dough, ladle in some
bechamel and a layer of tortellini.
Layer with sauteed mushrooms.
Add a layer of sausage.
Cover with more bechamel and a layer of shredded cheese.
Repeat the layers lasagna style, until you reach the top of the pan.
Top with a layer of dough and crimp edges.
Bake at 450 for 1 hr 20 minutes.
Unmold and cool completely on a cake rack.
Slice with an electric knife and enjoy.
This is a very dense pie which is a complete meal in itself. Slice it very thin and serve with a little simple tomato sauce. Chiko's coming home on Monday, so we should be back to Japanese cooking next week!