Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Tortelli caramelle


You'll need

100 gm butter, coarsely chopped ¼ bunch sage leaves To serve: finely grated parmesan   Pasta dough 200 gm plain flour 2 eggs   Ricotta and spinach filling 75 gm each of English spinach leaves and wild greens 100 gm ricotta 20 gm (1/3 cup) finely grated parmesan 1 egg yolk To taste: finely grated nutmeg   Beetroot filling 200 gm roasted beetroot, puréed 100 gm goat’s cheese 50 gm ricotta 20 gm finely grated parmesan

Method

  • 01
  • For the pasta dough, mound the flour and a pinch of salt onto a work surface and make a well in the middle. Add eggs and 1 tbsp of water to the well. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. Knead, then using a pasta machine, start at the widest setting and feed dough through the rollers, reducing settings notch by notch and feeding and rolling until dough is translucent. Cut pasta into 5cm x 8cm rectangles using a fluted pastry wheel, then place onto lightly floured trays and cover with a damp cloth to prevent drying out.
  • 02
  • For ricotta and spinach filling, steam spinach and wild greens until wilted, then drain and squeeze out water. Finely chop and transfer to a bowl. Add ricotta, parmesan, egg yolk and season to taste with nutmeg, sea salt and freshly ground black pepper.
  • 03
  • For beetroot filling, combine all ingredients in a bowl and season to taste.
  • 04
  • Place a tablespoon of each, alternating the ricotta and wild greens and beetroot fillings, among each piece of pasta. Delicately roll the long edge of the pasta over the filling and gently pinch the ends so it looks like a lolly or bonbon.
  • 05
  • Bring a saucepan of salted water to boil, add pasta and cook in batches until al dente (3-4 minutes). Using a slotted spoon, transfer to a warm, lightly oiled bowl.
  • 06
  • Meanwhile, melt butter in a large frying pan over low-medium heat, add sage and cook for 2 minutes. Add drained pasta and cook until pasta and butter are browned (2-3 minutes). Serve immediately, with parmesan.

“Caramelle (named for its resemblence to lollies) is a dish made for Sunday lunch or special celebrations. It is a tradition of Parma and Piacenza, and each family’s recipe has its own secret or variation. Seasonal wild greens (erbette – which can include edible greens from the fields such as nettle and cress) can be used instead of spinach.”

At A Glance

  • Serves 6 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Ortrugo or pinot grigio.

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.