Caramelle di pasta fresca all’uovo

Spinach and ricotta caramelle

Fresh egg pasta filled with a ricotta and spinach base

caramelle ricotta e spinaci
Spinach and ricotta caramelle – ingredients:

Pasta 60%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 40%: ricotta 62% (whey, cream, milk, salt), bread crumbs (soft wheat flour type 0, yeast, salt), spinach 9%, Parmesan (milk, salt, rennet, lyzozyme), potato flakes (dehydrated potatoes (99%), spices), salt, sunflower oil, natural seasoning, nutmeg.

Cooking time: 5 minutes

Spinach and ricotta caramelle recipe


For pasta:
400 grams of flour type 00
4 eggs
a pinch of salt

250 g Fresh spinach (already cooked and drained 100 g)
125g ricotta vaccine
Salt q.s.

1/4 teaspoon nutmeg
50g grated Parmesan cheese
Pepper q.s.


To prepare the candy started with ricotta and spinach pasta to the egg, sift the flour on a work surface, preferably wooden, place the flour, creating a dimple in the center, add a pinch of salt and place the eggs in the center for a time. Beat the eggs and incorporate the dough from the inside, you work with your hands until dough is smooth and elastic. If the dough is very stiff, add 3-4 tablespoons of warm water. Form a ball, place it in a bowl and let rest, covered with a dry cloth for an hour. While the pasta rest, spend to prepare the filling: Boil the spinach in a little salted water or steam them or simply let them jump over a low heat in a pan. Then squeeze and chop finely. Put the chopped spinach in a bowl in which you will add the ricotta and Parmesan, nutmeg, salt and pepper. Mix all the ingredients until the mixture is soft but firm.

Roll out the pasta into a very thin sheet, and cut into rectangles the size of 10×8 cm. At the center of each rectangle of dough, place a teaspoon of the filling and roll the dough over itself from the long side.
Now shaped your candy, turn clockwise and counter-clockwise right edge to the left, as if to close the card candy. Cut the outer edges of both the flaps with a notched wheel.

Once you have modeled all the candies, place them on a floured work surface and let them dry for about an hour. Cook the pasta in boiling salted water for 5 minutes, in the meantime in a pan gild the sage leaves in butter. Once cooked, drain the candy and season with butter and sage and grated Parmesan cheese to taste. Your candy ricotta and spinach are ready to be served.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana

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