Cavatelli with Glazed Vegetables

  4.0 – 6 reviews  • Healthy Lunch
Level: Easy
Total: 18 min
Prep: 10 min
Cook: 8 min
Yield: 4 servings

Ingredients

  1. 2 cups all-purpose flour, plus more for dusting
  2. Kosher salt
  3. 1/4 pound (1 1/2 cups) ricotta cheese
  4. 1 large egg, lightly beaten
  5. 2 bunches scallions, cut into 2-inch lengths
  6. 6 to 8 small radishes, quartered lengthwise
  7. 8 ounces thin asparagus, cut into 2-inch pieces
  8. 6 tablespoons cold unsalted butter, diced
  9. Freshly ground pepper

Instructions

  1. Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes.
  2. Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water. Bring a medium saucepan of generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set aside.
  3. On a clean, dry surface, form the cavatelli (see instructions below).
  4. Bring a large pot of salted water to a boil. Add the cavatelli; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm.
  5. Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta.
  6. Cavatelli:
  7. 1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
  8. 2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.
  9. 3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly.
  10. Photography by Con Poulos

Nutrition Facts

Calories 479 calorie
Total Fat 23 grams
Saturated Fat 14 grams
Cholesterol 107 milligrams
Sodium 297 milligrams
Carbohydrates 55 grams
Dietary Fiber 4.5 grams
Protein 14 grams
Sugar 3 grams

Reviews

Stephanie Hayes
I actualy just wanted to try the cavatelli because they were made
from scratch. The recipe was easy to follow and I just made a blush
sauce and served them with the sauce and a little grated locatelli.
Hannah Rodriguez
The pasta tastes great, and it’s my first time trying. However, the instructions on how to cut it don’t make sense. Instead of rolling 1/2 inch thick and cutting into 1/4 inch segments, roll to 1/4 inch thick and cut into 1/2 inch segments. I’ve never blanched vegetables before either, but they are perfect that way! This was the most entertaining thing I’ve cooked in a long time, and it’s delicious, too.
Jorge Barnes
The pasta is always AMAZING! I use this pasta recipe with other sauces as well. The sauce and vegetables are perfect for the summer. I make this all of the time!!
Amanda Rodriguez
The pasta was doughy and the pasta directions did not make much sense. I would not reccomend this.
John Morgan
The asparagus, radishes and scallions in this were wonderful. The pasta was a disaster. The instructions for making the pasta didn’t even make sense. After about an hour I gave up and rolled out my pasta into thin sheets and sliced it into strips like fettucine. It still tasted doughy when I ate it, even though I boiled it FOREVER. I would use storebought fresh pasta if you have no experience making fresh pasta.
Ray Porter
Got my first magazine monday and made this tuesday! Switched the veggies around a bit because I dont like radishes. Used zucchini green onions and carrots. It was very good. The pasta was easy for me to do and I have never made pasta before…but I will be making it again!

 

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