RICOTTA CAVATELLI RECIPE
Homemade Ricotta Cavatelli are a delicious, authentic Italian dinner. Made with only 4 ingredients they're light, fluffy and perfect with sauce. A must try! Learn how to make the best homemade pasta with this easy recipe!
Provided by The Clean Eating Couple
Categories Main Course
Time 2h
Number Of Ingredients 4
Steps:
- In a bowl mix together flour, salt, ricotta and water with hands. At first the dough may seem sticky, but work the dough squeezing it together for about 2 minutes.
- After 2 minutes the dough should be relatively formed together - enough that you can make a big ball.
- Turn the dough onto a floured surface and knead for another 1-2 minutes. This helps the dough to become much smoother.
- Set the dough aside and add more flour to your surface.
- Take about 2 tablespoons of dough and roll into a thin strip (about ½ inch thick)
- Using a scissor or knife cut the strips into small balls (smaller than a dime)
- Toss the balls with flour and then use the pasta tool or fork to shape (see above for step by step tutorial.)
- We use the pasta block and press firmly with our pointer or thumb, rolling the pasta downward. Be liberal with the flour when rolling/shaping!
- Place the cavatelli on a floured baking sheet as you're making them - shaking the sheet every few minutes to make sure they're not sticking to one another
- Put the cavatelli on the baking sheet in the freezer for 1 hour.
- When the cavatelli are frozen, pour them into a mesh strainer. Shake the excess flour off of them. *Do not skip this step, if you do you will wind up with gummy pasta water that is not tasty!*
- Store in a ziploc bag or container in the freezer until ready to eat.
- When ready to cook - boil water. Add cavatelli to boiling water and cook for about 4-5 minutes, or until cavatelli float to the top of the pan.
- Serve however you like!
Nutrition Facts : ServingSize 1.5 -2 cups of cooked cavatelli, Calories 652 kcal, Carbohydrate 99 g, Protein 26 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 972 mg, Fiber 3 g, Sugar 1 g
RICOTTA CAVATELLI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight.
- Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)
- Bring a saucepan of salted water to a boil. Add the pasta and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
BAKED CAVATELLI
OMG! My kids complain about most food and eating dinner (they're snack-a-holics) but this casserole is not one of those dinners. When I used to cook this when it was just me and my husband (B.C.), we used to have a ton of leftovers!! However, now there are none, and it's the dog who's most upset.... The sausage you can either get in mild or Spicy and I like to mix both in this dinner. I cook both packs at once, one skillet for each type. Once they are done I take half from the mild and half from the spicy and combine them in one zippy-bag and freeze them (add them to your future Spag&Mtball dinner and WOW!). I got this from a BHG Mag at least 17 years ago (when we first moved in together - May of '89) and just saw this again on BHG.com (my original calls for half of a bag/box of spinach and 1/2 cup of red peppers and onion (I buy frozen in bags to save time or pre-prep your veggies and freeze), each in addition to what is here as well as draining the pasta water over the spinach in a mesh colander to wilt/separate it..I add the spinach to the sauce mix before stirring)... I tell ya, all.. this is a great recipe!
Provided by BratGyrl
Categories Pork
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; set aside.
- In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
- In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*.
- Bake, covered, in a 375°F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
- My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .
Nutrition Facts : Calories 757.9, Fat 35.9, SaturatedFat 13.5, Cholesterol 74.8, Sodium 2062.8, Carbohydrate 73.6, Fiber 7.7, Sugar 22.1, Protein 33.1
CAVATELLI WITH ARUGULA & RICOTTA SALATA
From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
- Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
- Drain it well and return it to the pan.
- Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
- Let sit until the arugula has wilted, about 3 minute.
- Sprinkle with the ricotta salata just before serving.
Nutrition Facts : Calories 714.3, Fat 29.3, SaturatedFat 8.1, Cholesterol 31.4, Sodium 278.1, Carbohydrate 90.1, Fiber 4.7, Sugar 2.3, Protein 22.2
JAN'S CAVATELLI WITH BROCCOLI RABE
Quick, easy and definitely delicious. Spicy sausage and creamy cavatelli is tossed with tangy broccoli rabe in a delicate chicken and wine sauce. I also use gnocchi in place of the cavatelli on occasion.
Provided by What's for dinner, mom?
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook cavatelli in the boiling water, stirring occasionally until tender yet firm to the bite, 9 to 11 minutes. Drain.
- Fill the same pot with salted water and bring to a boil. Add broccoli rabe; cook until tender, 7 to 10 minutes. Drain.
- Heat butter and olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink, 5 to 7 minutes. Stir in broccoli rabe, roasted red peppers, and garlic. Cook until flavors combine, about 5 minutes.
- Dissolve chicken stock with white wine and water in a small bowl. Whisk in cornstarch. Pour chicken stock mixture into the skillet. Season with salt and pepper. Bring sauce to a simmer until slightly thickened, 3 to 5 minutes. Remove from heat.
- Pour sauce over cooked cavatelli and top with Parmesan cheese. Toss lightly and serve.
Nutrition Facts : Calories 656.1 calories, Carbohydrate 94.6 g, Cholesterol 31.4 mg, Fat 17.4 g, Fiber 5.8 g, Protein 28.2 g, SaturatedFat 6.3 g, Sodium 1270.1 mg, Sugar 8.1 g
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