Mother’s Day is only a couple weeks away and we’re already thinking about what we’re going to make our mama’s that day. I always try to do something a little bit special and I think homemade pastas, especially stuffed pastas are high on that list. Today we have our Sweet Pea Caramelle With Crispy Prosciutto which I love! Not only is this dish super tasty, but I love how the pasta shape (caramelle) look cute lil candies. Another thing I really love about this dish is that you can make the stuffed pasta, which is basically the most labor intensive part, ahead of time and freeze them! Once you freeze them, they last for months too, if you can stand not eating them all at once…seriously.
The crispy prosciutto and fresh basil leaves are a nice balance to the sweet and creamy pea filling. You’ll also notice a lot of our stuffed pasta dishes are just finished off by cooking them in a bit of browned butter, and that’s because not only is it easy and delicious, but I think it’s the best way to let the flavors of the fillings really shine through. If the creamy sweet peat filling isn’t your thing, we also have a Lobster, Corn and Tarragon filled Caramelle that’s also just to die for and just a lil more rich than our cramelle today. Either way, we should all do something special for our mama’s and mama figures for Mother’s Day and homemade pasta will definitely show them you care. Enjoy! xx, Jenny
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Sweet Pea Caramelle With Crispy Prosciutto
- 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
- 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.
- *Makes 128 pieces Caramelle
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Step 4 mentions corn and step 6 mentions lobster filling. I am not sure how those ingredients fit in since not on the ingredient list.
Teri Lyn Fisher
Thanks! We fixed this. There is no lobster in this recipe :)