Ricotta Cavatelli
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Resting Time
30 mins
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Total Time
1 hr 33 mins
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Servings
8 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
Italian
Ricotta Cavatelli
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Ricotta Cavatelli are fresh handmade pasta hailing from Southern Italy and featuring only a few simple ingredients. They freeze really well, are fun to make, and are very versatile.
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Ingredients
- 500 grams (4 cups) all-purpose flour, plus more for dusting
- 450 grams (1 pound) whole-milk ricotta cheese, store-bought or homemade
- ¼ cup milk
- 1 large egg
- 1 teaspoon kosher salt
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, ricotta, milk, egg, and salt. Knead with your hands or on medium speed for 10 minutes, until fully combined and the dough is fairly smooth, but may still be a bit sticky. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
- Line 2 baking sheets with parchment paper and dust with flour.
- Cut off a chunk of dough about the width of 2 fingers and leave the rest covered with plastic wrap. On a lightly floured work surface, use your hands to roll the chunk into a rope about ½ inch (12 mm) in diameter. Do not incorporate too much more flour into the dough, adding just enough so the dough does not stick to the surface.
- Cut the rope into ½- to 1-inch (12-mm to 2.5-cm) pieces. With the side of your thumb, gently push each piece against a gnocchi board or the back of the tines of a fork, rolling and flicking the dough to make a curled shape with an indentation on one side and a ridged surface on the other. Arrange cavatelli on the prepared baking sheets and shape the remaining dough. Make sure that the cavatelli don’t touch or they will stick together.
- To cook, bring a large pot of generously salted water to a simmer over medium-high heat. Add the cavatelli and simmer until they float to the surface, 1 to 3 minutes. Remove with a slotted spoon and finish with your choice of sauce. Serve immediately.
Notes
- To store, refrigerate on the baking sheets, covered with plastic wrap, for up to 2 days. Or freeze on the baking sheets until cavatelli are frozen solid, then transfer to an airtight container or zip-top freezer bag. Use frozen cavatelli within 3 to 4 months. Do not thaw before cooking.
- Cavatelli can be served with just about any sauce, including tomato sauce, meat ragù (meat sauce), pesto, brown butter, fonduta (cheese sauce), puttanesca sauce, amatriciana sauce, pink vodka sauce, and more.
- The intended serving size of 8 for the recipe is fair (about 135 grams—uncooked—or 45 pieces of cavatelli per person), but you could spread it out a bit more heartily and serve 6 instead (about 180 grams—uncooked—or 60 pieces of cavatelli per person).
- If you own a hand-crank cavatelli machine, you should be able to use it for this dough (though I haven't tested it myself since I don't own a machine). Be sure to follow the manufacturer’s instructions for forming them.
- Adapted from Pasta by Hand
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
48g
(16%)
Protein
16g
(32%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
2g
Cholesterol
29mg
(10%)
Sodium
196mg
(8%)
Potassium
60mg
(2%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 196mg | 8% |
| Potassium | 60mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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