RICOTTA CAVATELLI RECIPE
Homemade Ricotta Cavatelli are a delicious, authentic Italian dinner. Made with only 4 ingredients they're light, fluffy and perfect with sauce. A must try! Learn how to make the best homemade pasta with this easy recipe!
Provided by The Clean Eating Couple
Categories Main Course
Time 2h
Number Of Ingredients 4
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!
Nutrition Facts : ServingSize 1.5 -2 cups of cooked cavatelli, Calories 652 kcal, Carbohydrate 99 g, Protein 26 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 972 mg, Fiber 3 g, Sugar 1 g
CAVATELLI WITH PEAS AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 530, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 66 milligrams, Sodium 780 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams
RICOTTA CAVATELLI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 4
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.
BAKED CAVATELLI
OMG! My kids complain about most food and eating dinner (they're snack-a-holics) but this casserole is not one of those dinners. When I used to cook this when it was just me and my husband (B.C.), we used to have a ton of leftovers!! However, now there are none, and it's the dog who's most upset.... The sausage you can either get in mild or Spicy and I like to mix both in this dinner. I cook both packs at once, one skillet for each type. Once they are done I take half from the mild and half from the spicy and combine them in one zippy-bag and freeze them (add them to your future Spag&Mtball dinner and WOW!). I got this from a BHG Mag at least 17 years ago (when we first moved in together - May of '89) and just saw this again on BHG.com (my original calls for half of a bag/box of spinach and 1/2 cup of red peppers and onion (I buy frozen in bags to save time or pre-prep your veggies and freeze), each in addition to what is here as well as draining the pasta water over the spinach in a mesh colander to wilt/separate it..I add the spinach to the sauce mix before stirring)... I tell ya, all.. this is a great recipe!
Provided by BratGyrl
Categories Pork
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; set aside.
- In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
- In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*.
- Bake, covered, in a 375°F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
- My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .
Nutrition Facts : Calories 757.9, Fat 35.9, SaturatedFat 13.5, Cholesterol 74.8, Sodium 2062.8, Carbohydrate 73.6, Fiber 7.7, Sugar 22.1, Protein 33.1
HANDMADE ITALIAN RICOTTA CAVATELLI
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 2 pounds of pasta
Number Of Ingredients 3
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.
SPINACH RICOTTA CAVATELLI WITH TOMATO SAUCE.
Food & Wine. You can use gnocchi in place of the cavatelli. The uncooked cavatelli can be frozen for up to 1 month.
Provided by dicentra
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 250.8, Fat 4.8, SaturatedFat 1.1, Cholesterol 27.7, Sodium 1027.5, Carbohydrate 43.6, Fiber 3.8, Sugar 4.5, Protein 8.7
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- In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, salt, ricotta, milk, and egg. Knead with your hands or on medium speed for 10 minutes, until fully combined and the dough is mostly smooth. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
- Line two baking sheets with parchment paper and dust with flour. Cut off a chunk of dough about the width of two fingers and leave the rest covered with plastic wrap. On a lightly floured work surface, use your hands to roll the chunk into a log 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 log 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. Put the 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 store, refrigerate on the baking sheets, covered with plastic wrap, for up to 2 days, or freeze on the baking sheets and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)
- Bring a large pot filled with 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 immediately with a slotted spoon and finish with your choice of sauce. Serve right away.
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