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Make Your Own Ricotta Cavatelli

Tutore, a new Italian cooking school in Chicago, offers instruction on how to make your own Ricotta Cavatelli.

Ricotta Cavatelli at Tutore Cooking School.

Ricotta Cavatelli at Tutore Cooking School.

Tutore, a new cooking school in Chicago, wants people to embrace the art of cooking Italian at home. And one thing they really want people to cook is this recipe for Ricotta Cavatelli that they recommend to serve along with this Wild Mushroom Ragu. You will need a pasta machine equipped with a cavatelli maker to execute this ricotta cavatelli recipe.

Ricotta Cavatelli

Ricotta Cavatelli

Recipe by Dean Zanella and James De Marte
0.0 from 0 votes
Servings

4

servings
Prep time

15

minutes
Cooking time

2

minutes

Ingredients

  • 1 cup 1 All Purpose Flour

  • 1/2 cup 1/2 Duram Flour (or 00 Pasta)

  • 1/2 pound 1/2 Ricotta Cheese (drained)

  • 1 tsp 1 Salt

  • 1 1 Egg

  • 1/2 tsp 1/2 black pepper

Directions

  • Add all ingredients in a large bowl and mix together.
  • Knead with hands for a bit until dough is firm and smooth.
  • Cut off a piece of the dough and roll into a thin log.
  • Run through a cavatelli machine.
  • Add to boiling, salted water.
  • Boil for 2-3 minutes.
  • Remove with a strainer and add directly to warm sauce.

Notes

  • The ricotta needs to be as dry as possible. A few days before making cavatelli, place your ricotta in a strainer, or cheese cloth, and suspend over a mixing bowl to dry out the ricotta.

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