Best 6 Cavatelli With Tomato Sauce And Ricotta Recipes

RICOTTA CAVATELLI RECIPE

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!

RICOTTA CAVATELLI

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.

HANDMADE ITALIAN RICOTTA CAVATELLI

Steps:

• Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
• Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
• Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.

HOMEMADE CAVATELLI WITH "LEFTOVER SAUCE"

Steps:

• For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour.
• Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight.
• On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina.
• For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat.
• Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes.
• Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.

CAVATELLI WITH PEAS AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
• Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
• Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
• Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.

SPINACH RICOTTA CAVATELLI WITH TOMATO SAUCE.

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.