Baked Cavatelli Food

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CAVATELLI WITH MUSHROOM BUTTER SAUCE



Cavatelli with Mushroom Butter Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 yellow onion, finely diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup frozen peas
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen)
1 1/2 cups grated Pecorino Romano cheese, plus more for garnish
2 tablespoons heavy cream
2 1/2 cups 00 flour
1 cup semolina flour, plus more for sprinkling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive

Steps:

  • Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
  • Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
  • Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
  • Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
  • Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
  • Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
  • To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

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

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

CAVATELLI PASTA



Cavatelli Pasta image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 7

16 ounces cavatelli pasta
20 ounces marinara sauce
1-ounce Parmesan
6 ounces ricotta cheese
1-ounce butter
4 ounces mozzarella cheese
1/3-ounce fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook pasta until al dente in a pot of boiling, salted water.
  • Heat the marinara sauce in a large saucepan. Reserve about 1 1/2 cups of the sauce. Set aside about 1 tablespoon of the Parmesan. To the sauce, add the ricotta and remaining Parmesan and stir well. Cook over medium heat, stirring, for about 2 minutes. Add the cooked pasta and the butter and toss well. Top with the reserved marinara and mozzarella and sprinkle with Parmesan. Bake for 15 to 20 minutes, or until golden brown. Garnish with fresh basil.

CAVATELLI WITH ASPARAGUS



Cavatelli with Asparagus image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
8 ounces fresh ricotta cheese (about 1 heaping cup)
1 large egg
Kosher salt
1 stick unsalted butter
1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)
Grated zest and juice of 1 lemon
Freshly ground pepper
1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
2 tablespoons chopped fresh parsley

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.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC



Cavatelli with Sauteed Broccoli and Garlic image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons olive oil
3 cloves garlic, minced
2 to 3 cups broccoli florets, or to taste
Salt
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups canned chicken broth
1 pound cavatelli, cooked according to package directions
Freshly grated Locatelli pecorino Romano

Steps:

  • In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
  • Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI WITH SAUSAGE AND PEAS



Cavatelli with Sausage and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 tablespoons extra-virgin olive oil
3 hot Italian sausage links, casings removed (about 10 ounces)
1 small onion, finely chopped
3 tablespoons tomato paste
2 teaspoons chopped fresh rosemary
1/2 cup dry red wine
1 pound frozen cavatelli
1 cup frozen peas
2 tablespoons chopped fresh parsley
1/2 cup grated pecorino romano cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes.
  • Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes.
  • While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain.
  • Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese.

Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 12 grams, Cholesterol 79 milligrams, Sodium 1205 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams

HANDMADE ITALIAN RICOTTA CAVATELLI



Handmade Italian Ricotta Cavatelli image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 2 pounds of pasta

Number Of Ingredients 3

3 cups (1 pound) all-purpose flour
1 pound ricotta cheese
2 large eggs, lightly beaten

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.

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