Ricotta Cavatelli (Only 2 Ingredients!)

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Ricotta Cavatelli (Only 2 Ingredients!)

Try these delicious 2-ingredient Ricotta Cavatelli and you'll be hooked! Freezer friendly, flavorful , you can make them even if you've never made homemade pasta before!

Prep Time20

Cook Time2

Course: Pasta

Cuisine: Italian

Servings:

Calories: 416kcal

Author: Svi

Ingredients

1 ¾ cup ricotta 400 grams
2 cups flour 300 grams
1 teaspoon salt

Instructions

Make the dough

Put all ingredients in a big bowl. Start mixing with a fork then by hand.
1 ¾ cup ricotta, 2 cups flour, 1 teaspoon salt
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.
Roll out ⅓ inch thick ropes and cut them into small pillow that somewhat look like a square.
Dust will just a little bit of flour bit of flour since this dough doesn’t stick much.
Roll cavatelli either using finger tips of your pointer and middle finger applying pressure to make the cavity or 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.
Arrange your cavatelli or gnocchi on a tray lightly dusted with flour.
Keep it in the fridge if you plan to use pasta within a day or freeze for later use.

Cook

Drop them into salted boiling water and cook for 2 minutes 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.
Serve with butter and dust with grated Parmesan or make easy Parmesan cream sauce.

Parmesan Cream Sauce (optional)

In a mixing bowl add a cup of grated Parmesan cheese and some hot (but NOT boiling cooking liquid - hot liquid will curdle the cheese).
Mix until thick cream forms. Add cooked cavatelli. Mix well, add a little more liquid if needed.
Top with freshly grated black pepper to taste.

Nutrition