Cavatelli pasta with glazed vegetables

Votes: 4

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 479, total fat 23 G., saturated fats 14 G., proteins 14 G., carbohydrates 55 G., fiber 4 G., cholesterol 107 mg, sodium 297 mg, sugar 3 G.

Immerse yourself in the world of Italian cuisine by making homemade cavatelli pasta from scratch. Detailed instructions are provided at the end of the recipe, so you can cut the dough correctly and shape it into oblong shells (cavatelli) that will perfectly absorb all the delicious juices of butter-glazed vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour + extra for dusting
110 gr. (1.5 cups) ricotta
1 large egg, lightly beaten
2 bunches green onions, cut into 5cm pieces.
6-8 small radishes, quartered lengthwise
200 g thin asparagus, cut into 5 cm pieces.
6 tablespoons chilled unsalted butter, diced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cavatelli pasta, ricotta cheese, eggs, green onions, radish, asparagus

Cooking the dish according to the recipe:

In a large bowl, combine the flour with 1/2 teaspoon of salt; make a well in the center. Add 1 cup of ricotta and an egg to the well; gradually mix with a fork until a rough dough forms. Turn the dough out onto a lightly floured work surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes.
Meanwhile, blanch the vegetables.:

Prepare a bowl of salted ice water. Bring a medium saucepan of water to a boil and add generous amounts of salt. Add the green onions; cook until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Cook the radishes, then the asparagus, until bright green but still firm, 2-3 minutes, then transfer to the ice water. Drain the vegetables and set them aside.

On a clean, dry surface, form the cavatelli (see instructions below).
Bring a large pot of salted water to a boil. Add the cavatelli and cook until they float to the surface and are tender, 3-4 minutes. Transfer with a slotted spoon to a bowl (reserve the water in the pot) and add 2 tablespoons of butter, salt, and pepper to taste. Cover to keep the pasta warm.
In a skillet over medium heat, melt another 2 tablespoons of butter with 3-4 tablespoons of the pasta water. Add the vegetables and stir until heated through and glazed. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter and more of the pasta water to create a light sauce. Stir in the cavatelli; serve topped with the remaining 1/2 cup of ricotta.

Cavatelli pasta

This fresh pasta is similar to gnocchi, but with an indentation on the side. Serve with a light sauce.