Ricotta Cavatelli (Only 2 Ingredients!)

What do Ricotta Cavatelli taste like?

Ricotta cavatelli have a very delicate taste. Their texture reminds that of classic potato gnocchi, except maybe a little bit chewy-ier. They are definitely softer than classic cavatelli pasta due to ricotta cheese. You can also feel the taste of cheese even if you wouldn't quite tell it's ricotta!

Ingredients

• Flour - all purpose flour works great, preferably unbleached for more nutrients.
• Ricotta - use good quality store bough ricotta or homemade ricotta. Make sure to drain any excess liquid.
• Salt - a few pinches of salt for pasta dough and some more for water to boil ricotta cavatelli in it.

How To Make - Step By Step

To make Ricotta Cavatelli you need to prepare the dough and shape cavatelli using your fingers or a gnocchi/garganelli board. You can start making pasta as soon as the dough is ready without letting it rest. However 15 minutes of resting time will improve the dough flexibility.

Prepare the dough

• Put all ingredients in a big bowl. Start mixing with a fork then by hand.
• Knead the dough until all flour is incorporated from the sides and bottom of the bowl.
• Work the dough for another minute or two. You should get a smooth, non-sticky, soft to touch ball of dough. If the dough is sticking to your hands, add a little bit more flour and knead again. If you feel the dough is too stiff, add a few teaspoons of extra virgin olive oil.

TIP: You can also prepare this dough using a standing mixer.

Shape Cavatelli

• Cut a piece of the dough and roll it out into ⅓ inch thick ropes. Keep the remaining dough covered with a plastic wrap or a tea towel.
• Cut the rope into small pillows that look almost like a square. 
• Dust with just a little bit of flour and roll gently with a flat palm of your finger to coat all pieces of the dough (see photos).

TIP: Keep in mind, this dough doesn't stick much so don't add too much flour. You also need a slight grip with the surface to roll ricotta cavatelli to their shape.

At this point you can roll cavatelli using one of the following methods.

1. Using finger tips of your pointer and middle finger applying pressure to make the cavity.

2. Using the side of the thumb pressing and rolling a piece of dough from left to right, again gentle but firm pressure is important to make the characteristic cavity of cavatelli.

3. Another way to shape cavatelli is using a gnocchi board. The same wooden gnocchi paddle that we use to make homemade gnocchi and homemade garganelli pasta. If you use a gnocchi stripper to make ricotta cavatelli you can as well call them ricotta gnocchi!

How To Cook

Fresh ricotta cavatelli cook very fast. Simply drop them into slightly salted boiling water and cook for 2 minute once they come afloat.

Frozen cavatelli take a little longer to come afloat but they also take 2 minutes to cook once water is boiling again.

How To Freeze

Ricotta cavatelli freeze perfectly. In fact, I highly recommend you make a big batch and freeze for later.

To freeze ricotta cavatelli simply arrange them on a tray (preferably plastic) dusted lightly with flour and place in the freezer. Once frozen transfer cavatelli to a plastic ziplock bag and store in the freezer for up to 4 months.

Best Sauce Pairings

Typical to cavatelli cavity lets them hold almost any kind of sauce.

They pair perfectly with Traditional Ragu Alla Bolognese, leftover sauce from Polpette (Italian Meatballs) and of course Cacio e Pepe sauce (probably the best and for sure the easiest!).

If you cannot find good quality Pecorino cheese, which you need for cacio e pepe you can my this simple white sauce.