Best Cavatelli With Arugula Ricotta Salata Recipes

CAVATELLI WITH ARUGULA & RICOTTA SALATA

Steps:

• In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
• Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
• Drain it well and return it to the pan.
• Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
• Let sit until the arugula has wilted, about 3 minute.
• Sprinkle with the ricotta salata just before serving.

RICOTTA CAVATELLI

Steps:

• Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight.
• Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)
• Bring a saucepan of salted water to a boil. Add the pasta and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.

CAVATELLI WITH PEAS AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
• Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes.
• Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls.
• Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper.

HANDMADE ITALIAN RICOTTA CAVATELLI

Steps:

• Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
• Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
• Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.

CAVATELLI WITH ARUGULA AND TOMATOES

Steps:

• Cut the cherry tomatoes in half, or, if using plum tomatoes, cut them into 1/2-inch chunks, to have 3 cups of cut-up fresh tomato.
• Start heating 6 quarts of water with 1 tablespoon of salt in a large pot.
• In the big skillet, heat the 1/4 cup olive oil, sliced garlic, and peperoncino over medium-high heat, stirring, until the garlic is sizzling and starting to color. Pour in the cut tomatoes, season with a teaspoon salt, and bring to a bubbling simmer. Cook, stirring frequently, about 3 or 4 minutes, just until the tomatoes have softened a bit and the juices are slightly thickened. Turn off the heat.
• When the pasta water is boiling, stir in the cavatelli or other pasta. Return to the boil, and cook for 7 to 8 minutes (or 6 minutes less than time indicated on the package), then drop all the arugula into the pot. Stir well, cover, and bring the water back to the boil rapidly. Cook pasta and arugula together for 5 minutes, or until the pasta is nearly al dente.
• Meanwhile, bring the cut tomatoes in the skillet back to a simmer. Lift out the pasta and cooked greens with a spider, drain for a moment, then drop into the skillet. Cook over high heat, tossing continuously, until the pan juices have thickened and nicely coat the pasta. Turn off the heat, sprinkle the grated cheese over the pasta, and toss. Drizzle on more olive oil, toss, and serve immediately in warm bowls.