Skip to Content
Recipes

Make Your Own Ricotta Cavatelli

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

10:00 AM EDT on October 11, 2023

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

0 from 0 votes
Recipe by Dean Zanella and James De Marte
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.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Tagliarini alla Vongole

This tagliarini alla vongole recipe comes from the book Pasta Masterclass, by London-based chef Mateo Zielonka. Here, he uses the ribbon-shaped tagliarini pasta to pair with flavorful clams and herbs, a delicious take on the classic linguine alla vongole.

November 30, 2023

Giada De Laurentiis on the Holidays and Giadzy

Appetito interviews Italian food icon Giada De Laurentiis about the unique products from Giadzy and her holiday gift ideas.

November 30, 2023

An Interview with Chef Silvia Baldini

Our contributor and honey expert, C. Marina Marchese, sat down with Chef Silvia Baldini to discuss her new cookbook.

November 28, 2023

Pici Pasta with Potatoes and Beans

Pici pasta with potatoes and beans is a recipe from the new cookbook Pasta et Al. The dish calls for a fresh, thick-rolled pasta in a Tuscan preparation.

November 27, 2023
See all posts