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.
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.
CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
- Bring a large pot of generously salted water to a boil.
- Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
- Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
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
CAVATELLI WITH ARUGULA & RICOTTA SALATA
From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
- Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
- Drain it well and return it to the pan.
- Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
- Let sit until the arugula has wilted, about 3 minute.
- Sprinkle with the ricotta salata just before serving.
Nutrition Facts : Calories 714.3, Fat 29.3, SaturatedFat 8.1, Cholesterol 31.4, Sodium 278.1, Carbohydrate 90.1, Fiber 4.7, Sugar 2.3, Protein 22.2
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
More about "ricotta cavatelli food"
RICOTTA CAVATELLI {BEST EVER} | MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (74)合計時間 1 時間 35 分カテゴリ Main Course, Pastaカロリー 407 (1 人分)
- Knead to form a soft dough. Cover with plastic wrap and set aside at room temperature for 30 minutes
- In the meantime, line two large baking sheets with non stick baking paper and dust with fine semolina or flour.
RICOTTA CAVATELLI - MISSION FOOD ADVENTURE
FRESH RICOTTA CAVATELLI - COOKING WITH NONNA
From cookingwithnonna.com
RICOTTA CAVATELLI — CARADIFALCO.COM
From caradifalco.com
HOMEMADE RICOTTA CAVATELLI MADE EASY! - PROUD …
From prouditaliancook.com
HOW TO MAKE RICOTTA CAVATELLI TOMATO SAUCE AND ITALIAN ...
From cdn2.c-linkage.co.jp
PASTA DINNER IN A BOWL THAT’S A LITTLE BIT DIFFERENT – THE IRISH TIMES
From irishtimes.com
HOW TO MAKE CAVATELLI DI RICOTTA STEP BY STEP | ITALIAN …
From italianfoodforever.com
RICOTTA CAVATELLI {ONLY 2 INGREDIENTS!} - ITALIAN RECIPE BOOK
From italianrecipebook.com
RICOTTA CAVATELLI PASTA RECIPE: SO EASY TO MAKE! - SHE ...
From shelovesbiscotti.com
RICOTTA CAVATELLI (13 OZ) — SEVIROLI FOODS
From seviroli.com
RICOTTA CAVATELLI MACROS - KETOGENIC.COM
From ketogenic.com
BEST HOMEMADE CAVATELLI RECIPE - HOW TO MAKE …
From food52.com
RICOTTA CAVATELLI - MENU - RPM ITALIAN - CHICAGO
From yelp.com
13 BEST CAVATELLI RECIPES (EASY PASTA DINNERS)
From insanelygoodrecipes.com
HOMEMADE CAVATELLI: THE ORIGINAL ITALIAN RECIPE - LA CUCINA ...
From lacucinaitaliana.com
RICOTTA CAVATELLI PASTA - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love