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–+ servings
Lemon Pasta Caramelle With Roasted Garlic Ricotta And Balsamic Tomatoes
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Caramelle Con Ricotta

These make for a great appetizer
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the balsamic tomatoes:

  • 5 mls olive oil
  • 100 g baby tomatoes, cut in half
  • salt and freshly ground black pepper to season
  • 5 mls balsamic vinegar

for the roasted garlic:

  • 5 cloves garlic

for the filling:

  • 150 g ricotta
  • 5 g mint leaves
  • 1 lemon, zest only (reserve the lemon for the pasta)

for the pasta:

  • 100 g 00 flour, plus extra for dusting
  • 1 egg
  • ½ lemon, juice only
  • 1 small pinch salt

for the caramelle:

  • water in a spray bottle
  • semolina for the pasta
  • water for boiling
  • 10 mls fine salt (or to taste)

Method

for the balsamic tomatoes:

  • Preheat the oven to 200° Celsius
  • Place the oil into a lidded, oven proof and stove top proof pan, and heat over a medium temperature
  • Add the tomatoes, season generously and cook for 5 minutes
  • Add the vinegar, place the lid on the pan, place into the oven and cook for 30 minutes *
  • Remove the lid and cook for a further 10 minutes
  • Remove from the oven and set aside

for the roasted garlic:

  • * Place the garlic into a small ovenproof dish and place into the oven
  • After 20 minutes of roasting, remove from the oven and allow to cool enough to handle
  • Peel the garlic cloves and set aside

for the filling:

  • Place the ricotta into a blender and add the garlic cloves, mint leaves and lemon zest
  • Season to taste then blitz
  • Place into the fridge while you make your pasta

for the pasta:

  • Place the flour, eggs, juice and salt into the bowl of a stand mixer
  • Using a dough hook, bring the dough together, then knead for 10 minutes
  • Transfer the pasta to a sheet of cling film wrap tightly and place into the fridge for at least 30 minutes
  • Remove from the fridge, lightly dust with flour and run the dough through your pasta roller until as thin as possible

for the caramelle:

  • Cut 8cm x 5cm rectangles from the pasta sheets
  • Remove the ricotta filling from the fridge and place half a teaspoon of mixture in the centre of each piece of pasta
  • Spritz with water and then fold over lengthwise to enclose the filling
  • Twist the ends to resemble wrapped sweets, and place onto a baking tray that is heavily dusted with semolina
  • Once they are all done, place the pasta into the fridge until needed
  • When you are ready to eat, bring a large pot of water to the boil
  • When the water is boiling add enough salt so that you can taste it
  • Carefully drop the pasta into the water and cook for 2 minutes
  • While the are cooking, heat a large frying pan over a medium temperature
  • Add the tomatoes to heat them up
  • Scoop the caramelle out of the water, and drop them into the frying pan, toss to combine and serve straight away