a (Caramelle) with Lemon-Ricotta Filling Recipe

There’s an undeniable whimsy to a (Caramelle) with Lemon-Ricotta Filling. Each piece is a dainty, hand-twisted pasta parcel—like a little candy—enfolding a creamy ricotta filling lifted with the fresh zing of lemon. The result is a dish that feels as joyful on the plate as it tastes on the palate, offering a captivating mix of velvety cheese, bright citrus, and buttery sage. This pasta has become my instant go-to when I want to impress, cheer, or simply treat someone to something truly special.

Ingredients You’ll Need

You don’t need a long shopping list to create a (Caramelle) with Lemon-Ricotta Filling—just a handful of essential ingredients, each chosen for flavor, texture, and that perfect pop of color. Every element truly matters, so seek out the freshest options you can get your hands on.

• All-purpose flour: The foundation for a supple, silky pasta dough that’s easy to work and shape.
• Large eggs: Add richness and structure, making the dough elastic and vibrant.
• Pinch of salt: A little seasoning brings out all the flavors in the dough itself.
• Ricotta (drained): Creamy, mild, and perfectly textured for a luscious filling—drain well for best results.
• Lemon zest: The real hero for brightness—choose an unwaxed lemon if possible for pure, zingy zest.
• Lemon juice: Freshly squeezed, it amplifies that citrusy top note in the filling (and if desired, the sauce too).
• Grated Parmesan: Savory, nutty, and a little salty; it melts into both the filling and the final flourish.
• Salt & pepper: For seasoning both filling and finish—never skip a last sprinkle of pepper.
• Egg yolk (optional): Adds extra richness to the filling if you want a silkier, decadent bite.
• Unsalted butter: Key to that golden, aromatic sauce—use good quality for the best flavor.
• Fresh sage leaves: A classic companion to brown butter, they infuse the sauce and crisp up beautifully.
• Grated Parmesan (for serving): Don’t be shy—shower your finished pasta with this for extra depth.
• Cracked black pepper: Adds a subtle heat and enhances all those creamy, lemony flavors.

How to Make a (Caramelle) with Lemon-Ricotta Filling

Step 1: Mix and Knead the Pasta Dough

Begin by making your pasta dough. Mound the flour on a clean work surface, create a well in the center, and crack in your eggs with a pinch of salt. Mix gently with a fork, encouraging the flour from the edges to gradually incorporate the eggs. Once it starts to come together, switch to kneading by hand—about 8 to 10 minutes, until you get a smooth, elastic dough. Don’t rush this step; the knead gives your caramelle structure and that coveted al dente bite. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes on the counter.

Step 2: Whip Up the Lemon-Ricotta Filling

While the dough relaxes, it’s time to transform basic ricotta into something absolutely dreamy. In a large bowl, mix the ricotta with fresh lemon zest, a little lemon juice, grated Parmesan, and a dash of salt and pepper. If you want extra creaminess, add the egg yolk. Whisk until the mixture is light, fluffy, and peppered with flecks of sunshine-bright zest. Place the filling in the fridge so it remains cool and thick—it’s much easier to shape this way.

Step 3: Roll and Cut the Pasta Sheets

Dust your counter and rolling pin with flour, then roll out the pasta dough until it’s very thin—aim for about 1 to 2 mm thickness. A pasta machine can make the job quicker, but rolling by hand gives you a lovely rustic texture. Use a sharp knife or pizza cutter to slice the sheet into 3 by 3-inch squares. Uniformity makes for neater candies, but don’t sweat perfection—rustic just means homemade charm.

Step 4: Fill and Shape the Candy Pasta

Spoon a small mound (about 1 teaspoon) of the lemon-ricotta filling into the center of each square. Roll each one up like a cigar, then firmly twist each end to resemble a candy wrapper—this is what gives a (Caramelle) with Lemon-Ricotta Filling its playful shape! Dab a drop of water at each end to seal the twists closed. Continue until you’ve used up all your dough and filling.

Step 5: Cook the Caramelle

Bring a large pot of salted water to a gentle boil. Drop in the caramelle and cook for 2 to 3 minutes—they’ll float when done. Be gentle with them; a slotted spoon works wonders for scooping each golden parcel out, perfectly intact.

Step 6: Prepare the Lemon-Sage Butter Sauce

As the pasta cooks, melt butter in a large skillet over medium heat. Toss in the sage leaves and let them sizzle until the butter turns golden and nutty, and the sage becomes fragrant and slightly crisp. For a burst of brightness, splash in a little more lemon juice. The aroma alone is worth pausing for a deep breath!

Step 7: Toss, Plate, and Finish

Transfer the drained caramelle directly to the pan with your lemon-sage butter. Gently toss to coat, being careful not to break the delicate pasta wrappers. To finish your a (Caramelle) with Lemon-Ricotta Filling, plate generously, shower with extra grated Parmesan, and crack fresh black pepper over the top. For a final flourish, add another sprinkle of lemon zest.

How to Serve a (Caramelle) with Lemon-Ricotta Filling

Garnishes

A generous grating of Parmesan is a classic must, but don’t stop there—zest a bit more lemon over the top for aromatic lift, and scatter some crispy sage leaves for a restaurant-worthy look. Even a light drizzle of good olive oil or a few microgreens will take your a (Caramelle) with Lemon-Ricotta Filling into celebration territory.

Side Dishes

Let the delicate flavors of your pasta shine by pairing it with simple, understated sides. Think a crisp green salad dressed with lemon vinaigrette, roasted asparagus spears, or a tender mound of sautéed spinach. Warm, crusty bread is also perfect for swiping up every last drop of that lemon-sage butter!

Creative Ways to Present

Play with presentation—pile the caramelle high on a bright platter or arrange each portion in a shallow bowl for an elegant starter. You can also serve a (Caramelle) with Lemon-Ricotta Filling as a shareable appetizer on a wooden board, nestled on a bed of arugula and surrounded by lemon wedges and edible flowers. The candy shape makes it fun for guests of all ages!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rarity!), keep your a (Caramelle) with Lemon-Ricotta Filling fresh by arranging them in a single layer in an airtight container. Store in the refrigerator for up to 2 days; make sure they’re well buttered so they stay moist and tender.

Freezing

Uncooked caramelle freeze beautifully! Lay them on a parchment-lined tray in a single layer and freeze until solid, then transfer to a freezer bag or container for up to one month. No need to thaw—just drop straight into boiling water from frozen, cooking for an extra minute or two.

Reheating

To reheat, gently warm the caramelle in a skillet with a splash of butter or water, covering with a lid to create some steam. Avoid microwaving, as it can make the pasta chewy and unevenly heated. Add a fresh grating of Parmesan and a squeeze of lemon to revive all those bright, buttery flavors.

FAQs

Can I use store-bought pasta sheets instead of making my own?

Absolutely! If you’re in a hurry, high-quality fresh lasagna sheets from a specialty store can be cut into squares and used exactly the same way. Homemade dough gives an extra layer of flavor and satisfaction, but there’s no shame in taking a shortcut when life gets busy.

How do I keep the filling from leaking out during cooking?

Make sure to really pinch and twist the ends of each pasta piece, sealing them with a dab of water. Keeping the filling chilled and not over-stuffing each parcel also helps ensure zero leaks.

Can I add herbs or other flavors to the filling?

Definitely! A classic a (Caramelle) with Lemon-Ricotta Filling shines with just lemon and Parmesan, but a spoonful of chopped chives, mint, or basil can add a beautiful herbal note. Just keep it simple so the lemon still leads.

What’s the best way to keep the pasta from sticking together?

Toss cooked caramelle gently in butter as soon as they’re drained—this not only adds flavor but also prevents sticking. If holding for a minute or two, keep them on an oiled tray spaced out, covered loosely with foil.

Is this recipe vegetarian?

Yes, a (Caramelle) with Lemon-Ricotta Filling is completely vegetarian as long as your Parmesan is made without animal rennet. Always check your cheese labels if cooking for strict vegetarians.

Final Thoughts

If you’ve never tried a (Caramelle) with Lemon-Ricotta Filling before, I can’t urge you enough to roll up your sleeves and give it a whirl. It’s the perfect blend of playfulness and pure Italian flavor, guaranteed to brighten any table and every mood. Trust me—these little “candies” will steal hearts and spark smiles, one zesty, creamy bite at a time!