Caramelle Ricotta with Lemon and Herbs

Ingredients

• 250g (8.8 oz) fresh pasta sheets 250g (8.8 oz) fresh pasta sheets
• 250g (8.8 oz) ricotta cheese 250g (8.8 oz) ricotta cheese
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons chopped fresh herbs (such as basil, parsley, and chives) 2 tablespoons chopped fresh herbs (such as basil, parsley, and chives)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 32g (2g sugars)
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the ricotta cheese, lemon zest, chopped herbs, salt, and pepper. Mix well to incorporate all the flavors.
2. 2.
   Lay out the fresh pasta sheets on a clean surface. Cut the sheets into squares of approximately 5x5 cm (2x2 inches).
3. 3.
   Place a small spoonful of the ricotta mixture in the center of each pasta square.
4. 4.
   Fold the pasta square in half diagonally, creating a triangle shape. Press the edges firmly to seal the filling inside.
5. 5.
   Bring the two opposite corners of the triangle together, overlapping them slightly, and press to seal, creating a candy-like shape.
6. 6.
   Repeat the process with the remaining pasta squares and ricotta filling.
7. 7.
   Bring a large pot of salted water to a boil. Cook the Caramelle Ricotta in batches for about 3-4 minutes, or until the pasta is al dente.
8. 8.
   Drain the cooked pasta pockets and transfer them to a serving dish.
9. 9.
   Drizzle the Caramelle Ricotta with olive oil and sprinkle with grated Parmesan cheese.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Ricotta cheese — Make sure to use fresh ricotta cheese for the best flavor and texture. If the ricotta is too wet, drain it in a sieve before using.
• Lemon zest — Use a microplane or a fine grater to zest the lemon, being careful not to include the bitter white pith.
• Fresh herbs — Feel free to experiment with different herbs according to your preference. Basil, parsley, and chives work particularly well in this recipe.

Tips & Tricks

• If you don't have fresh pasta sheets, you can use wonton wrappers or make your own pasta dough.
• Serve the Caramelle Ricotta with a simple tomato sauce or a drizzle of balsamic reduction for added flavor.
• Feel free to add some grated lemon zest on top of the dish before serving for an extra burst of citrusy aroma.
• If you prefer a crispy texture, you can lightly pan-fry the cooked Caramelle Ricotta in a bit of olive oil until golden brown.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat them in a pan with a little olive oil.

Serving advice

Serve the Caramelle Ricotta as a main course accompanied by a fresh green salad or roasted vegetables. Alternatively, it can be served as an appetizer or a side dish alongside grilled meats or seafood.

Presentation advice

Arrange the Caramelle Ricotta on a platter, garnished with a sprinkle of fresh herbs and a drizzle of olive oil. The vibrant colors of the pasta pockets and the aromatic herbs will make for an enticing presentation.