Pasta “Candy”/Caramelle
Delight in 6 dozen mini pasta "candies" filled with spinach and ricotta, served in a buttery sage sauce—perfect for special occasions!
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Ingredients
- 4 large eggs
- 2 tablespoons cooked and pureed beets
- Pinch salt
- 1 pound spinach, wilted, squeezed dry and minced
- 1 cup ricotta cheese (preferably homemade)
- 2 tablespoons grated Grana Padano or Parmigiano Reggiano
- 1/4 cup minced Prosciutto di Parma
- Grinding nutmeg
- Salt to taste
- 1 stick unsalted butter
- 6 orfresh sage leaves, minced
- Grated Grana Padano or Parmigiano Reggiano cheese, grated
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