Caramella of Mint and Ricotta

This is a really lovely summer pasta that is easy to make. Caramella means "sweetie" in Italian, and the finished pasta looks like a sweetie[ in its wrapper.]

Total Time:
1 hr 5 min
30 min
30 min
5 min

4 servings

  • Basic pasta recipe:
  • 1 egg
  • 3 .5 ounces (100 grams) all-purpose flour
  • per person
  • 12 ounces (340 grams) crumbly buffalo ricotta cheese
  • 1 large lemon, zested and juiced
  • 1/4 of a nutmeg, grated
  • 1 handful fresh mint leaves, finely sliced
  • 2 handfuls grated Parmesan
  • Sea salt and freshly ground black pepper
  • 3 knobs butter
Basic Pasta:
  • Place egg and flour in a bowl and mix with a fork until it resembles bread crumbs. At this point use your hands to bring the mixture together to form a dough.

  • Place the dough on a lightly floured work service and kneed until shiny. Cover with plastic wrap and let rest for about 1/2 hour.

  • While the dough is resting, make your filling by mixing together the ricotta, lemon zest, nutmeg, mint and Parmesan - you may want to reserve a little Parmesan and mint for serving - and then carefully season to balance the flavours. Squeeze a little lemon juice into the mix to loosen it a bit. If you're partial to a little bit more Parmesan, mint or lemon, then do personalize the dish to your liking. Roll good teaspoons of the mix into little balls ready to fill your caramella.

  • Run dough through pasta machine on its thickest setting a until it is smooth and shiny.

  • Reduce setting each time until the pasta is roughly as thick as a beer mat.

  • Cut the pasta into 10 (4 by 2 1/2-inch) rectangles. Fill the middle with the little balls of filling and brush lightly with water. Roll up. Keep on a flour-dusted baking sheet in the refrigerator until you need them, and try to cook them as fresh as possible.

  • Make as many as you can, but I like to serve about 4 per person.

  • To serve, place the caramella in boiling salted water for 3 to 4 minutes, then drain, reserving some of the cooking water. Melt 3 good knobs of butter in a non-stick pan with the juice of 1/2 a lemon and a couple of tablespoons of the reserved cooking water. Season a little, and toss the pasta in this flavoured butter. Serve straight away with a little extra Parmesan and mint scattered over the top.

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