| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 50 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 8 ounces fresh ricotta cheese (about 1 heaping cup)
- 1 large egg
- Kosher salt
- 1 stick unsalted butter
- 1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)
- Grated zest and juice of 1 lemon
- Freshly ground pepper
- 1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
- 2 tablespoons chopped fresh parsley
Instructions
- Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
- Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
- Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 387 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 93 mg |
| Sodium | 383 mg |
Reviews
Can you make the pasta in stand mixer with dough hook please?
I added garlic and preserved lemon to the existing recipe and did 3/4 stick of butter and 1/2 cup of the pasta water. So yummy! Was a great way to do something different with Asparagus and we will try the pasta again with other sauces (mushrooms with this past would be good!) It would also be great with Asparagus and fresh peas.
Delish and refreshing! Used store bought pasta instead of making it. My only wish is that it had less butter.
Delicious asparagus dish…..very lemony and flavored with Parmesan cheese, butter…..used store bought pasta two pkgs. sauce covered both pkgs. definitely will make again!!!! Love your recipes Foodnetwork you never fail me.
SO good!!
I made this dish three day after buying the magazine, the pasta was easy to make and spent a 30 mins in shaping the pasta. I followed the recipe to the point and the ending result better than I aspected as far as presentation. I like taste of the pasta, asparagus paired with the freshness of the lemon juice. Overall the dish was buttery and dense, I would make this recipe again but use less butter.
I didn’t make the pasta for this, I used store bought but the sauce recipe was great! So light and flavorful. Love it!