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Cavatielli with Tomatoes and Ricotta Recipe

Cavatielli with Tomatoes and Ricotta Recipe

Cavatielli with Tomatoes and Ricotta Recipe

(cavatielli con ricotta)

Preparation time : 1 hour + 5-6 minutes cooking time

Ingredients for 4 servings

for the pasta :

  • semolina flour 13/4 cups (300 g)
  • water 2/3 cup (150 ml)

for the sauce :

  • tomatoes 2.2 lbs (1 kg) about 6 large
  • aged ricotta cheese 51/3 oz (150 g)
  • extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
  • garlic clove 1
  • basil 1 bunch, torn 1
  • salt and pepper to taste

Method :

  1. Let the water warm up to room temperature and mix it with the flour in a large bowl. When the dough is smooth and elastic, wrap it in plastic and refrigerate it for 15 minutes.
  2. Shape the dough into long cylinders as thick as your finger and cut them into 1/2 inch (1 cm) pieces. Use a knife with a rounded tip to roll the pieces back and forth on the work surface, pressing down gently in the middle so the edges curl up.
  3. Wash the tomatoes, remove the seeds, and dice them.
  4. Heat the oil in a pan over medium heat. Add the whole garlic clove and be careful not to let it scorch. Add the tomatoes, season with a pinch of salt and pepper, and let it cook for 15 minutes. Then add the basil and let it cook for a few more minutes. Remember to remove the garlic clove at the end.
  5. Meanwhile heat a large stockpot of water. When it reaches a boil, add a handful of coarse salt along with the cavatielli. Strain the pasta after 5-6 minutes and combine it with the tomato sauce. Sprinkle it with grated ricotta and drizzle cold-pressed olive oil on top.

Chef’s tips

A traditional wooden cutting board is the ideal surface for making this kind of pasta. The dough won’t slide around, making it easier to give the cavatielli their characteristic shape.