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How to Make Ricotta Cavatelli
Homemade Ricotta Cavatelli with Broccoli Rabe and Beans
Homemade Ricotta Cavatelli made with Broccoli Rabe and Beans.  This is a variation of the recipe
Orecchiette with Spinach and Navy Beans
Cavatelli are a type of pasta from southern Italy; they are traditionally made by hand.  The dough is rolled
out into long ropes that are cut into bite-sized pieces. Each piece is then flattened by thumb and rolled to
form the curved, hotdog bun-shaped pasta.  The dough can be made with semolina or all-purpose flour
and ricotta is often added to dough as well.  Cavatelli are often served with thick, chunky sauces because
their shape holds the sauce well.  Broccoli is a favorite ingredient used with cavatelli pasta, as in the
classic recipe Broccoli with Cavatelli.
Ricotta Cavatelli
(Makes about 2 pounds)

Ingredients:

3 cups all-purpose flour
1/2 teaspoon salt
1 pound ricotta cheese
2 eggs

Directions:

In a large bowl, combine the flour and salt.  In another bowl combine the ricotta
and eggs.  Add the ricotta mixture to the flour.  With a wooden spoon, stir to
combine the ingredients.  Then use your hands to mix and knead the mixture
into a smooth ball of dough.  Wrap the dough in plastic, or cover it with a towel;
allow it to rest for 1 hour.

Divide the dough into 6 to 8 pieces.
Remove one piece at a time, rewrapping the remaining dough so it doesn't dry
out.  On a lightly floured surface, roll the piece of dough into a rope about 1/2-
inch in diameter.  Then cut the rope into 1/2 to 5/8-inch pieces.

Lightly flour a gnocchi/garganelli board.
Place one of the pieces of dough on the dough and press it into an oval shape
(it doesn't have to be perfect.)  Place your thumb at the bottom of the oval,
press down and roll your thumb to the top of the oval.  The piece of dough
should roll over on itself forming one cavatelli.  Continue making all the cavatelli
in  this manner.  Keep the gnocchi board and your fingers well floured
throughout the process to keep the dough from sticking.  You can adjust the
size of your cavatelli by just making the initial dough ropes larger or smaller or
cutting the pieces a little larger or smaller.

Place the completed cavatelli on floured baking sheets until you are ready to
cook them.  They can be refrigerated or frozen for later use.
Roll the dough into a narrow rope
Cut the rope into 1/2  to 5/8 inch pieces
Place the dough on the board and press into an oval shape
With your thumb, press down and roll to the top of the oval
The dough should roll over on itself and form one cavatelli
Place completed cavatelli on floured baking sheets before cooking
Forming the Cavatelli
1.  On a lightly floured surface, roll the piece of dough into a rope about 1/2-inch in diameter.
2. Then cut the rope into 1/2 to 5/8-inch pieces.
3. Lightly flour a gnocchi/garganelli board.
Place one of the pieces of dough on the dough
and press it into an oval shape
4. Place your thumb at the bottom of the oval, press down and roll your thumb to the top of the oval.
5. The piece of dough should roll over on itself forming one cavatelli.
6. Place the completed cavatelli on floured baking sheets until you are ready to cook them.
Cooking the Cavatelli
Fresh cavatelli only take a few minutes to cook in a saucepan of boiling, salted
water.  You’ll know when they are done because they will float.  Always make
sure to taste one before you take it off the heat to be sure that it is as tender
as you would like.  Frozen cavatelli will take just a bit longer to cook, abour 5 -
7 minutes.   Again, you will know when they are done because they will float
to the top.

Freezing the Cavatelli
If you will not be cooking the cavatelli within a day or two, it is best to freeze
them.   Once you are done with your cavatelli making, place the cavatelli on
the baking sheets into the freezer for about an hour.  This will prevent the
cavatelli from sticking together once they are placed in bags or containers.
Place the chilled cavatelli in freezer bags or containers and store them in your
freezer for up to 6 months.
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PASTA RECIPES  > ARTISAN PASTA  >  HOW TO MAKE RICOTTA CAVATELLI
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The ridges on this 8-inch board give gnocchi
its traditional shape and leave impressions
on the pasta, allowing pasta to better hold
the sauce that it's served with.  Keep the
board well floured when forming the cavatelli,
and you will soon be making professional-
looking cavatelli.
RECOMMENDED FOR MAKING
CAVATELLI
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