CAVATELLI WITH ASPARAGUS
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
- Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
- Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.
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M adnan Muhammad adnan
[email protected]Two thumbs up!
Moses Malunga
[email protected]This dish was a hit with my family! The kids loved the asparagus and the adults loved the sauce. I'll definitely be making this again.
Rj Akash
[email protected]I'm always looking for new ways to cook asparagus, and this recipe didn't disappoint. The cavatelli was a nice touch, and the sauce was light and flavorful.
Sufiyan Memon
[email protected]I would definitely make this dish again. It's a great way to use up leftover asparagus.
anosha ayaz
[email protected]This was a great recipe for a quick and easy weeknight meal. The sauce came together quickly and the asparagus cooked in no time.
Nseleko Hubrah
[email protected]Meh.
Dev Sir
[email protected]This recipe was a disaster! The sauce curdled and the asparagus was mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Kevin Ranks ug
[email protected]I thought this dish was just okay. The sauce was a bit bland for my taste and the asparagus was overcooked.
Trishanie Simpson
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. My family loves the creamy sauce and the asparagus adds a nice pop of flavor.
Chetan Shukla
[email protected]I'm not a huge fan of asparagus, but this dish was surprisingly good. The sauce was rich and flavorful, and the asparagus was tender and not at all bitter.
Sunita Yangden
[email protected]Easy and delicious! I used whole wheat cavatelli and it turned out great. The asparagus was still slightly crunchy, just the way I like it.
Lucky Nathaniel
[email protected]This cavatelli with asparagus was a delightful dish! The asparagus was perfectly cooked and the sauce was flavorful and creamy. I added a bit of extra garlic and red pepper flakes for a little kick. Will definitely make this again!