Caramelle with a Spinach and Ricotta Filling
Caramelle with a Spinach and Ricotta Filling
Serves 4-5
For the Pasta Dough:
2 cups AP flour
3 large eggs
1 tsp olive oil
1 tsp salt
For the Filling:
1 tbsp olive oil
1 small cooking onion, diced
1 clove garlic, minced
2 packed cups spinach
1+1/2 cups whole milk ricotta
salt and pepper
Make the pasta dough: Whisk eggs and oil in a small bowl. In the bowl of a mixer (or a large bowl if you don’t have a mixer) whisk together flour and salt. Create a well in the middle and pour in the egg mixture. Use a fork to combine the wet and dry ingredients until most of the flour is mixed in. Abandon the fork and use your hands to knead the dough until all of the flour is incorporated. At this point, use your mixer with the dough hook to knead the dough for 10 minutes on medium-low speed. If you don’t have a mixer knead the dough by hand for 10 minutes, pushing it away from you with the heel of your palm then folding it back onto itself repeatedly. When you are finished the dough should be soft and pliable. Wrap it in beeswax wrap (or plastic wrap) and allow it to rest for at least half an hour.
While the dough is resting make the filling: Heat oil in a large pan over medium heat. Once hot add onion and garlic, season with salt and pepper and sauté until onion is translucent, about 3-4 minutes. Add in spinach and sauté until wilted then transfer to a bowl and set aside to cool.
Add cooled spinach to a food processor (or blender) and pulse until a homogenous paste forms, then add the ricotta and pulse until combined and smooth. Season with more salt and pepper to taste, then use a spatula to transfer the mixture to a piping bag or plastic bag and place in fridge until ready to use.
Line a baking tray with parchment or a silicone baking mat and dust it generously with semolina flour. Use a pasta machine or a rolling pin to roll the dough out until it is 1/32” thick (I went to the second last setting on my pasta machine). Cut into 2”x2” squares, then pipe ricotta along one edge, leaving a 1/3” gap on either side. Carefully roll the dough over the filling, then use your finger tips to make indents on either side. Finally, pinch sides together and fan them out to form the ‘wrapper’ part of the caramelle (see pictures below).
Serve with tomato sauce as I did, or any sauce you prefer.
