Saffron Roast Garlic Cavatelli with Marsala Brown Butter

Total Time:
20 min
10 min
10 min

4 servings

  • For the saffron roast garlic cavatelli:
  • 1 1/2 cups chicken stock
  • 1 pinch saffron
  • 10 cloves garlic, roasted
  • 1/4 cup ricotta cheese
  • 6 cups flour
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the marsala brown butter:
  • 8 ounces butter, whole
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallots, minced
  • 2 ounces Marsala wine
  • 1/2 tablespoon basil, chopped
  • 1/2 tablespoon parsley, chopped
  • 1 lemon, juiced
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • Romano cheese, for garnish
  • For the saffron roast garlic cavatelli:

  • In a small saucepan bring to a boil the chicken stock and saffron until the stock has a deep yellow color (about three minutes), remove from heat.

  • In a food processor, using the plastic blade, add the roasted garlic, ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or two times.

  • Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed. (Note that it may not require half the stock.)

  • When dough is ready, follow the instructions on the cavatelli maker box for processing pasta.

  • Once cavatellis are made, poach in salted boiling water for two to three minutes.

  • Cool pasta in cold water and drain and coat with a little olive oil.

  • For the marsala brown butter:

  • In a medium saute pan add whole butter, melt and cook until butter is browned.

  • Add in garlic and shallots.

  • Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper.

  • Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.

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