Ricotta cavatelli is a comforting Italian pasta dish that brings together tender homemade pasta and the creamy richness of ricotta cheese. With origins in southern Italy, this dish is both rustic and elegant, making it a true staple of traditional Italian cooking. I find it to be one of those recipes that feels celebratory yet approachable, perfect for family dinners or when I want to impress with homemade pasta.
Why You’ll Love This Recipe
I love making ricotta cavatelli because it combines the artistry of homemade pasta with the simple joy of creamy, cheesy filling. The dough is easy to work with, and shaping the pasta is actually quite relaxing once I get into the rhythm. What I enjoy most is how versatile it is – I can serve it with a light tomato sauce, a buttery sage sauce, or even pair it with hearty ragù. It’s satisfying without being overly heavy, which makes it a dish I return to again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
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all-purpose flour – 2 cups
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00 flour – 1 cup
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large eggs – 2
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salt – 1/4 teaspoon
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extra-virgin olive oil – 1 tablespoon
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ricotta cheese – 1/2 cup
For the ricotta filling:
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ricotta cheese – 1 cup
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parmesan cheese – 1/2 cup
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fresh parsley – 1 tablespoon
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salt – 1/2 teaspoon
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black pepper – 1/4 teaspoon
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nutmeg – a pinch
Optional toppings:
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caramelized onions
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roasted vegetables
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pan-seared mushrooms
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extra grated parmesan
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drizzle of olive oil
Directions
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Combine all-purpose flour, 00 flour, eggs, salt, olive oil, and ricotta cheese to make a smooth, pliable dough. Let it rest for 30 minutes.
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Mix ricotta, parmesan, parsley, salt, pepper, and nutmeg to make the filling. Set aside.
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Roll out the dough using a pasta machine or rolling pin. Cut into small circles.
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Place a small spoonful of filling in each circle, fold over, and press edges tightly to seal.
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Bring a large pot of salted water to boil. Drop in the cavatelli and cook for 3–5 minutes, until they float.
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Drain and toss with sauce of choice – I love a butter-sage sauce or a fresh tomato sauce.
Servings and Timing
This recipe makes about 4 servings. It usually takes me 30 minutes to prepare the dough and filling, another 20 minutes to shape the pasta, and just 5 minutes to cook. Overall, I set aside about 1 hour.
Variations
I sometimes mix in roasted garlic or caramelized onions into the ricotta filling for a deeper flavor. If I want something creamier, I stir in mozzarella. For a fresh twist, I add basil or spinach to the filling. On the sauce side, I’ve paired this with everything from a light lemon-butter sauce to a rich beef ragù – both work beautifully.
Storage/Reheating
When I have leftovers, I let the cavatelli cool completely and then place them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them on a parchment-lined tray before transferring to a freezer bag. To reheat, I either give them a quick 1–2 minute boil from frozen or microwave refrigerated cavatelli with a splash of sauce for 30 seconds.
FAQs
How do I stop my dough from becoming too tough?
I avoid overworking it. Once it comes together smoothly, I stop kneading and let it rest.
Can I make cavatelli without a pasta machine?
Yes, I often just use a rolling pin and shape them by hand or with a gnocchi board.
What sauces pair best with ricotta cavatelli?
I love it with tomato sauce, brown butter sage sauce, or a slow-cooked ragù.
Can I freeze filled cavatelli?
Absolutely. I freeze them raw on a baking sheet, then store in a freezer bag. They cook straight from frozen.
Is store-bought ricotta fine for this recipe?
Yes, but I prefer whole-milk ricotta for creaminess and better flavor.
Conclusion
Ricotta cavatelli is one of those dishes that makes me feel connected to Italian culinary traditions while giving me space to be creative in the kitchen. Every time I prepare it, I’m reminded of how simple ingredients can transform into something so comforting and delicious. With practice, shaping the pasta becomes second nature, and the variations keep it exciting. For me, this is the kind of recipe that turns an ordinary dinner into a memorable experience.
Print
Ricotta Cavatelli
- Total Time: ≈1 hour (with shaping and resting included)
- Yield: 4‑6 servings
- Diet: Vegetarian
Description
Ricotta Cavatelli are tender homemade pasta dumplings made with ricotta and flour. Their pillowy texture and rustic shape make them perfect with simple sauces — butter & sage, tomato, or a hearty ragù.
Ingredients
- For the Dough:
- 15 oz whole milk ricotta (drained) (425 g)
- 3 cups “00” flour (or substitute all‑purpose) (≈ 375‑420 g)
- 2 large eggs
- 1 teaspoon fine salt
- Water (if needed, a few tablespoons) to adjust consistency
- Optional Filling/Topping Ingredients:
- Grated Parmesan cheese
- Fresh parsley or basil, chopped
- Nutmeg (just a pinch)
Instructions
- Drain ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl; cover loosely and refrigerate for at least 30 minutes to remove excess moisture. :contentReference[oaicite:0]{index=0}
- Mix dough: In a mixing bowl, combine drained ricotta, eggs, and salt. Stir in flour gradually. If the dough seems too wet, add a little more flour. If too dry, splash in water. Knead lightly until the dough comes together into a soft, but not sticky, ball. Rest for ~30 minutes covered. :contentReference[oaicite:1]{index=1}
- Shape cavatelli: Divide dough into portions. Roll each portion into “ropes” about ½‑inch (≈1‑1.2 cm) thick. Cut into short pieces (~1‑1.5 inches / 2‑3 cm long). Using two fingers or a gnocchi board or fork or cavatelli maker, press and pull each piece toward you so it curls into its classic shape. Dust with flour or semolina to prevent sticking. :contentReference[oaicite:2]{index=2}
- Cook pasta: Bring a large pot of salted water to a boil. Add cavatelli in batches; when the pieces float to the surface (usually 3‑5 minutes if fresh), they’re done. Scoop out with a slotted spoon. :contentReference[oaicite:3]{index=3}
- Serve immediately tossed with your sauce of choice — e.g. tomato sauce, browned butter & sage, or ragù. Top with grated Parmesan and fresh herbs. If desired, finish with a drizzle of olive oil.
Notes
- The key is to remove excess moisture from the ricotta, so the dough isn’t overly soft or sticky. :contentReference[oaicite:4]{index=4}
- If dough is sticky, add flour gradually; if too dry, add tiny amounts of water. Don’t over‑knead. :contentReference[oaicite:5]{index=5}
- You can freeze raw shaped cavatelli: lay in a single layer on a tray until frozen, then transfer to a bag/container. Cook from frozen. :contentReference[oaicite:6]{index=6}
- Use a ridged board/fork to give textures that help sauce cling. :contentReference[oaicite:7]{index=7}
- For a lighter flavor, omit nutmeg or reduce eggs slightly; or use part skim ricotta. But texture may change.
- Prep Time: 30 minutes (includes draining & resting dough)
- Cook Time: 3‑5 minutes (boiling fresh pasta)
- Category: Main Dish / Pasta
- Method: Hand‑made pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup‑sized portion
- Calories: ≈310 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 75 mg
