Description
Indulge in the comforting flavors of homemade Caramelle filled with creamy sweet potatoes and ricotta. This delightful pasta dish is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- A pinch of salt
- 2 medium sweet potatoes, peeled and cubed
- 1 cup whole milk ricotta cheese
- A pinch of nutmeg (freshly grated preferred)
- 4 tablespoons butter
- Handful of fresh sage leaves
Instructions
- In a large bowl, mix flour and salt. Create a well in the center and add the egg.
- Gradually mix flour into the egg to form a shaggy dough. Knead on a floured surface until smooth (about five minutes).
- Wrap in plastic wrap and let rest for 30 minutes.
- Boil sweet potato cubes in salted water until fork-tender (about 15 minutes). Drain and mash until smooth.
- Combine mashed sweet potatoes with ricotta cheese and nutmeg in a bowl; mix well.
- Roll out rested dough on a floured surface until thin. Cut out circles using a glass or cookie cutter.
- Place about one teaspoon of filling onto each circle. Fold over to form half-moons and seal edges tightly with water.
- Bring salted water to boil in a large pot. Drop caramelle gently into boiling water; cook until they float (about three minutes).
- Meanwhile, melt butter in a skillet over medium heat, adding fresh sage leaves until fragrant.
- Toss cooked caramelle in sage butter before serving warm.
Nutrition
- Serving Size: 4 caramelle (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 50mg
Keywords: - For added flavor, try incorporating cinnamon into the filling. - You can substitute sweet potatoes with butternut squash for variety. - To store leftovers, keep them in an airtight container in the fridge for up to three days.