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Homemade Fresh Ricotta Cavatelli

Homemade Fresh Ricotta Cavatelli

Homemade fresh ricotta cavatelli made in a cavatelli maker
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 hour
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 Cavatelli Maker

Ingredients
  

  • 2¾ cups all purpose flour (330g)
  • 1 tsp. kosher salt
  • 16 ounces fresh ricotta cheese, well-drained
  • 1 large egg
  • 2 egg yolks

Instructions
 

  • Whisk together the flour and kosher salt into a large mixing bowl. Mix together the rest of the ingredeints into a seperate bowl. Then, stir those ingredients into the flour. Stir until a ball of dough is formed. Empty it onto a floured board and knead for 8 minutes. Wrap it in plastic wrap and let it sit for an hour.
  • Pull off a golf ball sized piece and roll it into a half inch wide flat rope. Dust it with flour. Feed it into the cavatelli maker. Put the cavaelli on a floured tray. Repeat with the rest of the dough.
  • Bring a large pot of gently salted water to a boil. Boil the cavatelli, in four batches, until they float to the top. Drain well.
Keyword meatless
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