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    Home > Blog > Freeze Ahead > Sweet Pea Caramelle With Crispy Prosciutto

    Sweet Pea Caramelle With Crispy Prosciutto

    by Jenny Park · Published: Apr 29, 2019 · Modified: Jun 1, 2020

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    A close up of sweet pea caramelle with prosciutto and a fork.

    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

    A close up of uncooked caramelle on a cutting board.

    Plates of sweet pea caramelle with prosciutto and forks.

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    A close up of sweet pea caramelle with prosciutto and a fork.

    Sweet Pea Caramelle With Crispy Prosciutto

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 1 hour hr
    Cook Time: 30 minutes mins
    Servings: 2

      INGREDIENTS  

    • 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

      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.

      NOTES  

    • *Makes 128 pieces Caramelle

    April 29, 2019 / 2 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    April 29, 2019 / 2 Comments

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    1. Lauren

      April 29, 2019 at 9:07 am

      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.

      Reply
      • Teri Lyn Fisher

        April 29, 2019 at 10:57 am

        Thanks! We fixed this. There is no lobster in this recipe :)

        Reply

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