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
