Ricotta Cavatelli with Spring Vegetables
by
Michael Symon
A light, vibrant spring pasta that combines tender homemade cavatelli with bright seasonal vegetables and a silky brown butter sauce.
Prep Time:
45 minutes (includes resting time)
Cook Time
10–15 minutes
Serves:
4 Servings
Level:
Intermediate
3 lb whole milk ricotta
2 cups grated parmesan cheese
2 tbsp kosher salt
4 eggs
4 cups all-purpose flour
Semolina/AP flour mix (for rolling)
2 cups fresh English peas
2 cups fresh ramps (or asparagus as used in episode)
3 tbsp fresh dill
¼ lb butter
1 cup parmesan cheese
Juice + zest of 2 lemons
Ingredients
Step 1: In a bowl, mix ricotta, parmesan, salt, and eggs.
Step 2: Stir in flour until a soft dough forms.
Step 3: Wrap and rest dough for at least 30–60 minutes.
Step 4: Roll dough into thin ropes and cut into small pieces.
Step 5: Use a knife or board to shape into cavatelli.
Step 6: Boil in salted water until they float (3–5 minutes).
Step 7: In a pan, brown butter and add peas + asparagus/ramps.
Step 8: Add cooked pasta with a splash of pasta water.
Step 9: Toss with lemon juice, zest, dill, and parmesan.
Instructions
Serve immediately.