Sweet Pea Caramelle With Crispy Prosciutto

Name: Sweet Pea Caramelle With Crispy Prosciutto
Prep time: 1 h
Cook time: 30 min
Yield: 2 serving
Ingredients: 1 recipe fresh pasta; *more semolina flour for dusting; 2 tablespoons unsalted butter; 2 tablespoons minced shallot; 1 garlic clove, minced; 1 cup frozen peas, thawed; 6 ounces mascarpone, softened; 2 ounces part skim ricotta; 2 ounces grate Parmesan; 1 tablespoon minced thyme; salt and pepper to taste; 1 large egg, lightly beaten; 4 tablespoons unsalted butter, divided; 2 ounces thinly sliced prosciutto; grated Parmesan, optional; basil leaves, optional

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Servings
2

Sweet Pea Caramelle With Crispy Prosciutto

Joelle Cantu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 recipe fresh pasta
*more semolina flour for dusting

filling

2 tablespoons unsalted butter
2 tablespoons minced shallot
1 garlic clove, minced
1 cup frozen peas, thawed
6 ounces mascarpone, softened
2 ounces part skim ricotta
2 ounces grate Parmesan
1 tablespoon minced thyme
salt and pepper to taste

assembly

1 large egg, lightly beaten
4 tablespoons unsalted butter, divided
2 ounces thinly sliced prosciutto
grated Parmesan, optional
basil leaves, optional

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Instructions

Make pasta according to recipe instructions.
Divide pasta dough into 4 equal pieces. Cover all but 1 piece, loosely with a towel.
Roll quarter piece of dough into a 24”x4” rectangle, about ⅛” thick and cut into 32 (1.5”x2”) pieces. Repeat steps 2 and 3 with remaining dough.
For filling: Melt butter in a skillet over medium-high heat. Add shallot and garlic and sauté for 3 to 4 minutes. Add peas and continue to saute for 2 to 3 minutes. Season with salt and pepper. Remove from heat and cool.
Pour sautéed mixture into a food processor and add mascarpone, ricotta, Parmesan, and thyme. Season with salt and pepper and pulse until fully combined.
To assemble: Beat together egg and 1 tablespoon water. Brush a piece of cut pasta with egg wash and fill with 1 heaping teaspoon pea filling. Roll pasta into the shape of a cigar.
Making sure the pasta is seam-side down, press down to seal on both sides of the filling and then pinch the dough in the same place, making small candy-shaped, filled pasta.
Repeat steps 6 and 7 until all of the pieces of cut dough have been used. Place finished caramelle onto a baking sheet sprinkled with a light coating of semolina flour.
To serve: (For about 2 people, 20 caramelle) Fill a pot with water and bring to a boil. Add a small handful of salt and add about 20 caramelle to the pot. Stir. Bring water back up to a boil and continue to boil until caramelle begin to float to the top, 4 to 5 minutes.
Meanwhile in a skillet over medium heat, melt 2 teaspoons butter. Add prosciutto and fry until crispy, 2 to 3 minutes, flipping s needed. Remove prosciutto from heat and rain on paper towels.
Add remaining butter to skillet and melt. Using a slotted spoon, strain caramelle from the boiling water into the melted butter and sauté for 3 to 4 minutes. Season with salt and pepper.
Divide pasta onto two plates and top with crispy prosciutto, grated Parmesan and fresh basil leaves. Serve.