A favorite at great Italian restaurants is often Ricotta Cavatelli. Their shape makes them the perfect pasta to hold a delicious sauce and incorporate it into every bite. The ricotta gives these cavatelli a beautiful taste and makes them soft and light. Here is our favorite recipe straight out of Brooklyn, New York.
Ingredients (6 servings)
1 pound (16oz) whole milk ricotta cheese
2 large eggs whisked together with 1 tablespoon of milk
Large pinch sea salt
Combine the flour, cheese, and salt in the bowl of a Kitchen Aid mixer fitted with the dough hook attachment. Mix on low speed while slowly adding the egg mixture into the bowl until the dough comes together and is slightly smooth (adjust with extra milk or flour if needed).
Attach a cavtelli maker to your countertop. We recommend the vintage Beebo cavatelli maker, but any of the hand crank models will work. Dust machine with flour.
Remove dough from bowl and dust with flour. Flatten dough into a disc about 1 inch high. Cut disc into thin strips about 1/2 inch wide. Working a few at a time, flour the strips and churn them through the cavatelli maker until you have used all the dough. Flour the finished cavatelli as you work to keep them from sticking together.
To cook, place cavatelli in salted boiling water for about 12 minutes or until they all start floating to the top of the surface. You may also freeze them for up to 6 months in Ziploc freezer bags.
Pair with your favorite Pinot Noir or Red Zinfandel.
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