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This recipe combines the bold, spicy flavors of ‘nduja with creamy ricotta and mascarpone, wrapped in delicate caramelle-shaped ravioli. The sauce is a rich blend of caramelized onions, cherry tomatoes, and rosemary, cooked down until jammy and smooth. Finished with chives and chili oil, this dish is a vibrant and indulgent pasta experience.
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Finely slice the onion and cook it slowly in olive oil until deeply caramelised.
Add the nduja and let it gently confit with the onions, releasing its oils and flavor.
Add the cherry tomatoes and rosemary, then let everything cook down until rich and jammy.
Remove the rosemary and blend until smooth. Add a little olive oil to loosen and give a slightly creamy texture.
Combine ricotta, mascarpone, and nduja in a bowl.
Add finely chopped garlic and rosemary. Mix until smooth and well combined.
Roll the pasta dough thinly.
Shape into caramelle, sealing them tightly.
Bring a large pot of salted water to a boil.
Cook the caramelle for 1 to 1½ minutes until al dente.
Transfer directly into the sauce and gently coat them.
Spoon some sauce onto the plate. Arrange 5 to 6 caramelle per person.
Finish with chives and a drizzle of chili oil. Serve immediately.
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Make sure to caramelize the onions deeply for maximum flavor in the sauce.
Seal the caramelle tightly to prevent the filling from leaking during cooking.
Use fresh pasta dough for the best texture and flavor.
Can I use store-bought ravioli dough?
Yes, store-bought ravioli dough can be used, but fresh dough will yield better results.
What is ‘nduja?
‘Nduja is a spicy, spreadable pork sausage from Italy, known for its bold flavor and soft texture.
How do I shape caramelle ravioli?
Roll the dough thinly, place the filling in small portions, and twist the ends to resemble wrapped candy.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
What can I substitute for ‘nduja?
You can substitute ‘nduja with spicy chorizo or another spreadable, spicy sausage.
