Best 2 Cavatelli With Gorgonzola And Cherry Tomatoes Recipes

Feast your taste buds on a symphony of Italian flavors with our delectable Cavatelli with Gorgonzola and Cherry Tomatoes recipe. This dish features tender cavatelli pasta, enveloped in a luscious sauce made from creamy gorgonzola cheese, juicy cherry tomatoes, and aromatic herbs. Each bite is a harmonious blend of rich, tangy, and refreshing flavors, sure to tantalize your palate.

Accompanying this main course are two equally enticing recipes. Learn how to prepare crispy Parmesan Crisps, perfect for adding a savory crunch to your pasta dish. And for a refreshing side, try our Cherry Tomato Salad, where sweet cherry tomatoes are tossed in a zesty vinaigrette, creating a vibrant and flavorful complement to the creamy pasta.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE CAVATELLI PASTA

Homemade Cavatelli Pasta image

Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.

Provided by Bernadette

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 4

Number Of Ingredients 3

Ingredients

2 ¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g

HOMEMADE CAVATELLI

Homemade Cavatelli image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes

Time 1h10m

Number Of Ingredients 4

Ingredients

1 cup plus 2 tablespoons durum semolina flour, plus more for baking sheets
3/4 cup all-purpose flour
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil

Steps:

Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
Sprinkle 2 rimmed baking sheets with semolina flour. Divide dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe cherry tomatoes, creamy gorgonzola cheese, and aromatic basil.
Cook the cavatelli al dente: Cavatelli should be cooked until it is tender but still has a slight bite to it. Overcooked cavatelli will be mushy and unpleasant to eat.
Sauté the cherry tomatoes until they burst: This will release their natural sweetness and flavor. Be careful not to overcook them, or they will become mushy.
Use a high-quality gorgonzola cheese: Gorgonzola is a key ingredient in this dish, so it is important to use a good quality cheese. Look for a cheese that is creamy and flavorful, with a sharp, tangy taste.
Add the basil at the end: Basil is a delicate herb that can easily be overpowered by other flavors. Adding it at the end of the cooking process will allow its flavor to shine through.

Conclusion:

Cavatelli with Gorgonzola and Cherry Tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy gorgonzola, sweet cherry tomatoes, and aromatic basil is sure to please everyone at the table. Serve this dish with a side salad and a glass of white wine for a complete meal.