1 hour plus resting / 6 servings
2 ¼ cups “00” flour or unbleached all-purpose flour plus more for dusting
¼ teaspoon fine sea salt
1 large egg
6 large egg yolks
1 teaspoon evoo
2 ½ cups fresh ricotta cheese (about 1 1/3 pounds)
3 oz freshly grates Parmigiano-Reggiona or Grana Padano cheese
2 Tablespoons finely chopped flat-leaf parsley
¼ teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
FOR PASTA: in a large bowl whisk together foulr and salt. Mound the flour mixture, then form a well in the center. Add egg, egg yolks, oil and 2 tablespoons tepid water the the well. Using a fork, gently break up the yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a mostly complete mass (this first section can also be
completed in a food processor).
Transfer dough and any flour in the bowl to a clean work surface to knead together. If using a pasta machine to roll out dough, knead five minutes more to form a moderately smooth dough (machine will complete the kneading process). If rolling out dough by hand, knead until dogh is smooth, 8 to 10 minutes more. Wrap dough tightly in plastic and let rest at room temperature for 30 minutes.
FOR FILLING: In a bowl, mix together the ricotta, Parmisiano-Reggiano, Parsley, salt and nutmeg. Set aside
filling. Roll out dough in 4 sections keeping each one wrapped in plastic until previous section is finished
Feed pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), to thinnest setting. Dust pasta sheet with flour and transfer to a lightly floured surface. Cut sheet in half lengthwise to form two long strips. Put dots of 1 teaspoon filling along center of dough 1 ½ inches apart. Brush bottom edge of one strip with finger dipped in water, then, with dry hands dusted with flour, fold strip over filling tucking top edge back from bottom edge by about 1/8 inch (e.g. bottom edge of pasta will stick out from top edge by 1/8 inch.) Use your fingertips to gently but firmly press pasta around filling to remove any air bubbles and seal edges, then fold past over on top of itself to double seal edge (filling mound will now be underneath). Gently press again to seal. Using fluted pasta wheele cut between caramelle, then gently but firmly pinch at the joint and twist ends, shaping the caramelle like a piece of wrapped candy. Repeat with remaining dough and filling. (Caramelle can be prepared and frozen for up to 3 months. Freeze first on parchment paper in single layer. Do not defrost before cooking.)
CARAMELLE ALLA ERBE EMILIA-ROMAGNA
6 tablespoons unsalted butter
3 tablespoons finely chopped mixed herbs, including sage, rosemary and parsley
1 recipe ricotta caramelle
Bring a large pot of salted water to boil.
Meanwhile, in a small saucepan, melt butter then stir in herbs and a pinch of sea salt; remove from heat and set
aside. Cookcaramelle in the boiling water until just tender, about 2 minutes. Drain, transfer to a large serving bowl and toss with butter sauce. Serve immediately.
(Note: I added a little parmigiano-reggiano and pepper on top at the very end!)