Caramelle ricotta – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 4
Italy Servings: Serves 4Caramelle Ricotta is an inviting and elegant pasta dish originating from the heart of Italy, often associated with the picturesque region of Emilia-Romagna, renowned for its rich culinary traditions. The name ‘Caramelle’ translates to ‘candies’ in English, aptly describing the charming shape of this stuffed pasta, reminiscent of wrapped confections. Filled with creamy ricotta cheese mixed with a hint of nutmeg, Caramelle brings together soft textures and a subtle sweetness, embodying the essence of Italian home cooking. The dish is typically served with a simple yet luxurious butter and sage sauce, enhancing the delicate flavors of the pasta filling and celebrating the simplicity and love found in authentic Italian cuisine.
Ingredients
- All-purpose flour – 2 cups / 240 g
- Large eggs – 3
- Ricotta cheese – 1 cup / 240 g
- Parmesan cheese, grated – 1/2 cup / 50 g
- Fresh nutmeg, grated – 1/4 tsp
- Unsalted butter – 4 tbsp / 56 g
- Fresh sage leaves – 8-10 leaves
- Salt – to taste
- Black pepper – to taste
Instructions
- To make the pasta dough, place the flour on a clean surface and make a well in the center. Crack in the eggs and mix with a fork, gradually incorporating the flour until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
- For the filling, mix the ricotta cheese, Parmesan, nutmeg, salt, and pepper in a bowl until well combined.
- Roll out the rested dough to a thin sheet. Cut into 3-inch squares.
- Place a teaspoon of ricotta mixture in the center of each square. Roll to enclose, pinching the ends to form ‘candy’ shapes.
- Cook the caramelle in boiling salted water for 4-5 minutes until al dente.
- In a pan, melt butter over medium heat and add sage leaves until the butter is lightly browned.
- Drain the pasta and toss gently with the sage butter. Serve warm with extra grated Parmesan.
Substitutions
- All-purpose flour -> Semolina flour
- Ricotta cheese -> Cottage cheese
- Parmesan cheese -> Grana Padano
Enhancements in the Next Evolution
- Use a pasta machine to achieve a more even and thinner pasta sheet.
- Incorporate lemon zest into the filling for a fresh zest.
- Try adding a pinch of chili flakes to the butter sauce for a slight kick.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
