Ricotta Cavatelli

Ricotta Cavatelli is an authentic Italian pasta that's pillowy light and seriously delicious. Our cavatelli pasta recipe is easy to make with only 4 ingredients!

Prep Time1

Freezing Time1

Total Time2

Servings: large servings (about 1.5 cups cooked)

Calories: 652kcal

Ingredients

4 cups all-purpose white flour plus extra for shaping
½ tablespoon salt
1 lb whole milk ricotta
⅔ cup water

Instructions

In a large mixing bowl, use your hands to combine flour, salt, ricotta and water. The dough may seem sticky at first, but continue working and squeezing it together for about 2 minutes.
After 2 minutes, the dough should be relatively formed together - enough that you can shape it into a big ball.
Turn the dough onto a floured surface and knead for another 1-2 minutes. This helps the dough to become much smoother.
Set the dough aside, then sprinkle your work surface lightly with flour.
Roll about 2 tablespoons of dough into a thin strip, about ½ inch thick.
Using a scissor or knife cut the strips into small balls (smaller than a dime)
Toss the balls with flour and then use the pasta tool or fork to shape (see the post for step by step photos.) We use a pasta block and press firmly with our pointer finger or thumb, rolling the pasta downward. Be liberal with the flour when rolling/shaping!
Place the pieces of cavatelli on a floured baking sheet as you’re making them - shaking the sheet every few minutes to make sure they’re not sticking to one another.
Transfer the baking sheet of pasta to a freezer for about an hour, until the pieces are frozen.
When the cavatelli are frozen, pour them into a mesh strainer. Shake the excess flour off of them. *Do not skip this step or you will wind up with gummy pasta that is not tasty.
Keep the pasta in a freezer-safe Ziploc bag or container in the freezer until ready to cook it.
When ready to cook, bring a large pot of salted water to a boil. Add cavatelli to boiling water and cook for about 4-5 minutes, or until the pasta floats to the top of the pot.
Use a slotted spoon to remove the pasta from the water or drain into a fine mesh colander. Plate and serve while warm with sauce of your choice.

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