Homemade Ricotta Cavatelli is a fresh pasta dough recipe made with flour, ricotta, milk, and eggs. Pairs perfectly with Italian broccoli rabe and broccoli.
Serves 6
Author Maria Vannelli RD
Ingredients
500 grams all-purpose flour sifted
500 grams ricotta
1 egg
4 tablespoons milk
1 teaspoon salt
extra flour for rolling
Instructions
Stand Mixer Method:
Simply place all of the ingredients in the bowl of a stand mixer. With the dough hook, knead for 8-10 minutes on medium speed.
The dough should pull away from the sides and the bottom of the bowl. The texture should be soft.
Traditional Method:
Place the flour on a wooden board and shape it in a well. You also use a large bowl.
Add the rest of the ingredients in the middle of the well. Beat together and slowly incorporate the flour with a fork. You will obtain a raggy dough.
Transfer to a lightly floured wooden board.
Knead for about 8-10 minutes or until dough is smooth and elastic. If it feels sticky, add a little bit of flour. If, on the other hand, it feels dry, sprinkle a few drops of water over the dough and continue kneading.
Wrap the ball of dough in cling wrap.
Cover with a tea towel. Leave it on the counter to rest, at room temperature, for about 30 minutes.
During this waiting period, line 1-2 rimmed baking sheets with tea towels and sprinkle a little bit of flour over them. This will prevent the cavatelli from sticking together.
Cutting the dough:
Cut off a section of our freshly made ball of dough.
Using both hands, apply a gentle pressure to stretch it out into a rope shape that is about ½ inch thick.
Flatten the rope by applying gentle pressure over the top.
Use a pastry cutter or a knife to cut the rope evenly into ½ inch pieces.
Shaping the dough:
Use your fingers or a gnocchi board to shape the pasta.
(Create this shape by applying gentle pressure in the dough using a floured pinky finger).
Then, simply place cavatelli on large baking sheets that have been dusted with flour. Place in a single layer and not touching one another.
Continue until all the dough has been formed into
Allow to air dry for at least 30 minutes.
If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
If freezing, place the tray of cavatelli in the freezer and once frozen, place in a plastic bag in the freezer. They can be cooked frozen. (It should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).
Serve with your favorite sauce.
Notes
If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved.
On the other hand, if the dough appears dry and crumbly, add 1 tablespoon of milk (or water) at a time until the right consistency is achieved.
While shaping the pasta, keep the rest of the dough covered with the cling wrap to prevent it from drying out.
Do not flour your work surface when rolling the rope of dough. The extra flour makes it harder to roll the dough.
In the absence of a gnocchi board, use the side of a cheese grater.
Freeze cavatelli for up to 3 months.
You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all-purpose flour with semolina flour.
If using immediately, drop in a large pot of salted boiling water for a few minutes. When they float to the top, combine with your favorite sauce and enjoy them.
If freezing, place the baking sheet of cavatelli in the freezer. Once frozen, transfer to freezer bag and store in the freezer.
Ricotta Cavatelli https://www.shelovesbiscotti.com/ricotta-cavatelli/ March 24, 202
