Ricotta caramelle

Homemade pasta without special equipment? Make these little “sweets” using only a rolling pin and a knife. A delicate cheese filling and buttery roasted tomato sauce create the perfect Italian combination.

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Ricotta caramelle
Preparation · estimate40-50 min
Oven15 min
Preparation + oven · estimate55-65 min

Method

  1. Tomatoes: Wash and dry them, drizzle with olive oil and season with salt. Roast for 15 minutes at 160°C fan, until they soften and their skins split.

  2. Filling: Blend the Parmesan into a fine powder. Add the ricotta, blend until smooth and season with pepper. Refrigerate.

  3. Dough: Combine the flour, egg yolks and salt. Knead, adding water a few drops at a time if too dry. Cover and rest for at least 10 minutes.

  4. Shaping: Roll the dough out thinly and cut into rectangles. Place filling in the centre, wrap the dough around it and twist both ends like a sweet wrapper. Keep the finished caramelle covered.

  5. Sauce: Peel the cooled tomatoes and press them through a sieve straight into a frying pan. Season with salt and reduce by about half.

  6. Cooking: Boil the caramelle in salted water for about 2 minutes. Reserve some pasta water.

  7. Finishing the sauce: Gradually stir cold, cubed butter into the tomatoes. Add a little pasta water for a silky consistency. Add the caramelle and warm briefly.

  8. Serve with grated Parmesan and balsamic vinegar.

Good to know

  • Parmesan added straight to the ricotta may not become fine enough.

  • Do not salt the filling; the Parmesan provides enough saltiness.

  • The amount of water needed for the dough depends on the size of the egg yolks and the type of flour.

Equipment
  • frying pan / skillet
  • knife
  • rolling pin
  • sieve

The building blocks

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