caramelle with ricotta & lemon

These little pockets of sunshine will brighten your day (and impress everyone who's in lockdown with you). If the shape is too tricky for you, make them into simple ravioli or mezzelune!

Makes enough for 4 people 

Ingredients 

300g plain 00 flour 
3 eggs 
300g ricotta 
zest of 2 lemons 
salt, pepper 
butter 
fresh or dry sage 
grated Parmigiano 

Directions 

1. Place the flour on a clean wooden surface, create a well and crack the 3 eggs into the middle. Using a fork whisk the eggs and add the flour, little by little, until the dough is too thick, start kneading with your hands. Knead the dough until you've achieved a smooth and springy consistency. 
2. Place the dough to rest under a bowl for 30 mins and start working on the filling. 
3. Place the ricotta in a bowl with the lemon zest and Parmigiano (⅓ of the ricotta's weight)  and mix with a fork (you can also blend the whole thing). Add salt and pepper to taste. 
4. Once the dough has rested for long enough, roll it out to the thinnest size on you rolling machine and cut out rectangles (2cm by 3cm is the size I like) make them as big or as small as you want!. 
5. Using a teaspoon place some of the ricotta filling in the centre of each rectangle. Fold the rectangle in half lengthwise , turn it so that the opening faces the bottom and pinch the two ends in the middle, click here to see a video on how to fold them. 
6. Bring a pot of water to boil and add salt. Drop the caramelle into the boiling water, carefully, and let them cook until they begin to rise. 
7. Melt a knob of butter in a pan, add the fresh or dry sage and let it foam. Once it has started turning brown, drain the pasta with a slotted spoon and place them into the pan with the butter. 
8. Season with Parmigiano and serve!