Ricotta Cavatelli - Chef Kim

By draingal

Ingredients

• 1 cups All Purpose flour + additional for kneading
• 1 cup Ricotta Cheese-Drained Overnight (you want it very dry)
• 1 whole egg
• Salt and Pepper

Preparation

Step 1

Make your “well” with the flour and ricotta cheese.
• Place your whole egg in the middle and season with
salt and pepper.
• Slowly incorporate the eggs into the flour and cheese
to make a nice dough.
• Once incorporated, knead the dough for 5 minutes
(Literally).
• Rest dough, wrapped in plastic, for thirty minutes or
refrigerate overnight.
• Roll out into ½ inch strips-using the excess flour to
keep the dough from sticking to the bench.
• Pass the strips through the cavatelli pasta makerplacing
finished pasta onto sheet trays with flour on them.
• Freeze or cook immediately
• Cook from frozen or thawed for approximately 3
minutes.