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.
CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA
Provided by Julia Turshen
Categories Pasta Tomato Kid-Friendly Dinner Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
- Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
- Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.
SPINACH RICOTTA CAVATELLI WITH TOMATO SAUCE.
Food & Wine. You can use gnocchi in place of the cavatelli. The uncooked cavatelli can be frozen for up to 1 month.
Provided by dicentra
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make the cavatelli: Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste.
- Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball.
- Scrape the dough out onto a lightly floured work surface and knead briefly.
- Wrap the dough in plastic and let stand at room temperature for 30 minutes.
- Make the sauce: Cover the sun-dried tomatoes with hot water and let soak until plumped, about 25 minutes. Drain well and coarsely chop, then transfer to a mini-processor and puree.
- Heat the oil in a saucepan. Add the fresh tomatoes and garlic and cook over moderate heat, stirring, until the tomatoes release their juices, about 3 minutes.
- Add the basil and Chicken Stock, cover and simmer over low heat until the tomatoes are very soft, about 5 minutes. Strain the sauce, pressing on the tomatoes to extract as much sauce as possible. Stir in the sun-dried tomatoes and season with salt and black pepper.
- Cut the cavatelli dough into 10 equal pieces. On a lightly floured work surface, using both hands, roll out each piece of dough into a 1/2 -inch-thick rope.
- With a fork, cut the rope into 1/2 -inch pieces. Press the side of the fork lengthwise into the center of each piece. Set the cavatelli on a lightly floured baking sheet.
- In a large pot of boiling salted water, cook the cavatelli in batches, stirring, until they rise to the surface, about 4 minutes. Drain the cavatelli and divide them among 8 shallow bowls.
- Pour 1/2 cup of the hot tomato sauce over each portion and sprinkle each with 1 teaspoon of the Parmesan cheese.
Nutrition Facts : Calories 250.8, Fat 4.8, SaturatedFat 1.1, Cholesterol 27.7, Sodium 1027.5, Carbohydrate 43.6, Fiber 3.8, Sugar 4.5, Protein 8.7
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