| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- Kosher salt
- 1/4 pound (1 1/2 cups) ricotta cheese
- 1 large egg, lightly beaten
- 2 bunches scallions, cut into 2-inch lengths
- 6 to 8 small radishes, quartered lengthwise
- 8 ounces thin asparagus, cut into 2-inch pieces
- 6 tablespoons cold unsalted butter, diced
- Freshly ground pepper
Instructions
- 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.
- 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.
- On a clean, dry surface, form the cavatelli (see instructions below).
- 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.
- 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.
- Cavatelli:
- 1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
- 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.
- 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.
- 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
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.
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.
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.
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!!
The pasta was doughy and the pasta directions did not make much sense. I would not reccomend this.
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.
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!