Cavatelli with Glazed Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 479 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 107 milligrams
- Sodium
- 297 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4.5 grams
- Protein
- 14 grams
- Sugar
- 3 grams
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
Ingredients
2 cups all-purpose flour, plus more for dusting
Kosher salt
1/4 pound (1 1/2 cups) ricotta cheese
1 large egg, lightly beaten
2 bunches scallions, cut into 2-inch lengths
6 to 8 small radishes, quartered lengthwise
8 ounces thin asparagus, cut into 2-inch pieces
6 tablespoons cold unsalted butter, diced
Freshly ground pepper
Directions
- Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured 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 generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set 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; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm.
- Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta.
- Cavatelli:
- 1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
- 2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.
- 3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly.
- Photography by Con Poulos