Ricotta Cavatelli
your guide to making this easy hand shaped pasta
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The great thing about ricotta cavatelli is that they’re incredibly easy to make. It only takes a few ingredients, and you don’t need any special equipment. A ridged cavatelli (or gnocchi) board is a nice plus, but definitely not required—you can just as easily use the prongs of a fork to give them that signature ridged texture.
These little cavatelli go perfectly with just about any sauce. I made these to go with a ragù bianco (recipe coming soon!) and it was phenomenal. But they’re just as good with a simple pomodoro sauce, classic basil pesto, ragù bolognese, or a quick brown butter and sage sauce. Sauce them up however you like! Ok, onto the recipe and video below…
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Serves: 4
Ingredients
15 oz '00' flour (425g) or all-purpose flour
15 oz whole milk ricotta (425g) strained
2 eggs
pinch salt
Instructions
Dump flour onto work surface and make a well in the center. Add your strained ricotta, eggs and a fat pinch of salt.
Use a fork or your hands to gradually mix the flour into the wet ingredients until a dough starts to form. Knead for about 5 minutes, until the dough is smooth and well combined.
Wrap the dough in plastic wrap or cover with an inverted bowl. Let it rest at room temperature for at least 20 minutes.
Roll dough out to 1/2" thick and slice into long strips. Cut each strip into smaller portions, aim for about 1/4 - 1/2". Bigger chunks, bigger cavatelli. Totally your choice here.
To create a ridged texture, drag each piece of dough over a wooden cavatelli (or gnocchi) board to shape each individual cavatello. (If you don't have a ridged board, you can roll them over the prongs of a fork). Repeat for the remaining dough.
Cook your cavatelli in salted boiling water until they float and are tender—should only take a few minutes.
Or, freeze them on a floured baking sheet until solid, then transfer to a bag for longer storage. Boil them right from frozen when you’re ready to eat em!
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