Ricotta and Spinach Caramelle (Candy-Shaped Pasta)

Name: Ricotta and Spinach Caramelle (Candy-Shaped Pasta)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 250 g of All Purpose Flour; 2 Eggs; 1 Egg Yolk; 250 g of Spinach; 125 g of Ricotta Cheese; 50 g of Parmesan Cheese; 1 pinch of Nutmeg; Salt; 100 g of Butter; 6 leaves of Sage; Parmesan Cheese

Ricotta and Spinach Caramelle are a simple, wholesome first course for any occasion, a new take on a timeless classic: ricotta and spinach ravioli.

Recipe Ricotta and Spinach Caramelle (Candy-Shaped Pasta)

Difficulty Medium
Preparation 30 minutes
Cooking 15 minutes
Servings for 4 people

It’s really hard to find anyone who doesn’t like Meatless Ravioli (ravioli di magro), also known as Ricotta and Spinach Ravioli. Their simple, wholesome flavor, finished with a light sauce like the classic Butter and Sage, makes them timeless. But if you’d like to give the recipe a modern twist, all you have to do is try Ricotta and Spinach Caramelle.

The ingredients are the classic ones used for ravioli: Egg Pasta, plus Fresh Ricotta, Spinach and Parmigiano for the filling. What changes is the shape: it will be really easy to make Fresh Pasta Caramelle, shaped like wrapped candies and perfect for any occasion.

Among other Ravioli Recipes, we recommend trying Asparagus Ravioli and Carbonara Ravioli, or surprise your guests with Cocoa Ravioli with a White Chocolate Center to serve as dessert.

Ingredients for 4 people

For the pasta:
250 g of All Purpose Flour
2 Eggs
1 Egg Yolk
For the filling:
250 g of Spinach
125 g of Ricotta Cheese
50 g of Parmesan Cheese
1 pinch of Nutmeg
Salt to taste
For the sauce:
100 g of Butter
6 leaves of Sage
Parmesan Cheese to taste

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Method

To make the Ricotta and Spinach Caramelle, start with the egg pasta. Put the flour and the eggs in a bowl and start mixing, first with a fork and then by hand. Transfer the dough to the work surface and keep kneading until you have a smooth, even ball. Let it rest for at least 30 minutes under an upturned bowl.
Meanwhile, put the fresh spinach in a skillet without adding any fat. Cover and let it wilt for a few minutes, then remove the lid so the excess water evaporates.
When it is ready, let it cool slightly before chopping it coarsely with a knife. Mix it with the ricotta and the Parmigiano, flavor with a grating of nutmeg and finish with a pinch of salt. Set the filling aside.
Using a pasta machine, roll out the egg pasta to the thinnest setting. With a fluted pastry wheel, cut out 8×10 cm (3×4 inch) rectangles and place a teaspoon of filling in the center of each.
Roll the pasta around the filling along the long side, then twist the outer ends to get the classic candy-wrapper shape.
Let the caramelle dry for one hour on a floured work surface before cooking them in salted boiling water.
Meanwhile, melt the butter with the sage in a wide skillet, and when it is ready, gently lift out the ravioli with a slotted spoon and toss them in the sauce. Divide among plates and finish with a sprinkling of Parmigiano. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the spinach with other leafy greens such as Radicchio or Chard: the result will still be amazing.

Tips

It is very important to shape the caramelle right away, as soon as you have rolled out the pasta, so they don’t crack when you close them.

Storage

You can store uncooked Ricotta and Spinach Caramelle in the fridge for one day, or freeze them well spaced on a tray and, once firm, transfer them in portions to freezer bags.