Dish

Caramelle ricotta

Caramelle with ricotta cheese

Caramelle ricotta is made by first preparing the pasta dough, which is then rolled out and cut into small squares. The ricotta cheese is mixed with honey and chopped walnuts, then spooned onto the pasta squares. The squares are then folded over and sealed to create small pouches, which are boiled until tender. The pasta is then tossed with a simple olive oil and lemon juice dressing, and served with a sprinkle of fresh herbs. This dish is a great way to enjoy the flavors of Italy in a unique and unexpected way.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Caramelle ricotta is a relatively new dish, and is believed to have originated in the northern region of Lombardy. The dish was created as a way to showcase the fresh ricotta cheese that is produced in the area, and has since become a popular dish throughout Italy.

Dietary considerations

This dish is suitable for vegetarians, but is not suitable for those with a nut allergy. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of this dish, including using different types of nuts or adding additional ingredients to the filling. Some recipes call for the addition of lemon zest or orange zest to add a citrusy flavor, while others use different types of cheese, such as goat cheese or feta.

Presentation and garnishing

To make this dish look even more impressive, garnish it with a sprinkle of chopped walnuts or fresh herbs. You can also add a drizzle of honey or a squeeze of lemon juice to brighten up the flavors.

Tips & Tricks

When making the pasta dough, be sure to roll it out as thin as possible to ensure that the pasta is tender and delicate. When filling the pasta squares, be sure to leave enough room around the edges to seal them properly. Finally, be sure to toss the pasta with the dressing just before serving to ensure that it stays fresh and vibrant.

Side-dishes

This dish is typically served as a main course, but can also be served as a side dish or appetizer. It pairs well with a variety of different vegetables, such as roasted zucchini or sautéed mushrooms. A simple green salad is also a great accompaniment to this dish.

Drink pairings

This dish pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc. A sparkling wine, such as Prosecco or Champagne, can also be a good choice.