Ricotta Caramelle with Tomato Sauce and Toasted Chickpeas
A delightful mix of ricotta-filled caramelle, paired with a savory tomato sauce and crunchy toasted chickpeas, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 300g fresh lasagna sheets, cut into rectangles (can be substituted with wonton wrappers)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups canned crushed tomatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C) and rinse the chickpeas.
- Toss the chickpeas with olive oil, paprika, and salt on a baking sheet. Bake for 20-25 minutes or until crispy.
- Combine ricotta cheese, Parmesan, egg, salt, and pepper in a mixing bowl. Mix until smooth.
- Take a rectangle of pasta and place about one teaspoon of filling in the center. Fold and seal to form a caramelle.
- Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant.
- Add crushed tomatoes, dried basil, salt, and pepper. Simmer for 10 minutes.
- Cook the caramelle in boiling salted water for 3-4 minutes until they float. Drain gently.
- Toss the cooked caramelle in the tomato sauce and top with toasted chickpeas before serving.
Notes
Seal the edges of the caramelle tightly to prevent leaks. Store leftovers in an airtight container for up to 3 days.