Caramelle di ricotta e cipolle caramellate (Beet dough)
Candy shaped pasta filled with creamy ricotta, caramelized onion, roasted garlic and parmesan. This shape has different textures because of the different thickness of pasta- make sure the pinched part of the caramelle are cooked before you fish them out of the salted boiling water!
PAIR WITH: Delicious with a simple butter sauce- perhaps with a drizzle of some good balsamic vinegar. You could also do a fondue with a cheese like fontina/fontal/taleggio/blue cheese. Just melt one of these cheeses with a bit of cream and toss the cooked caramelle with it!