Ricotta Cavatelli w/Broccoli Rabe & Walnut Pesto

By zboni

Ingredients

• 1 recipe Ricotta Cavatelli (see below)
• 1 cup walnuts
• 3/4 pound (1 bunch) broccoli rabe
• 1 1/2 cloves garlic
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup Pasta Water (see below)
• Grated pecorino Romano for garnish
• Ricotta Cavatelli
• Makes about 2 pounds cavatelli
• Ingredients
• 2 cups all-purpose flour
• 3/4 cup rice flour, plus more for dusting
• 3/4 pound whole milk ricotta
• 2 eggs
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• Manual cavatelli maker

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350°F. Place the walnuts on a baking sheet with sides. Toast until golden, about 10 minutes. Let cool.
2. Bring a large pot of salted water (see “Pasta Water” below) to a boil. Separate the leaves from the stalks of the broccoli rabe. Peel away the tough skin from the stalks. Add the leaves and stalks to the boiling water and cook for about 6 to 7 minutes. Drain.
3. Bring another large pot of salted water (see “Pasta Water” below) to a boil for the cavatelli.
4. Add the walnuts, ½ clove garlic, ½ cup of the extra virgin olive oil, and the salt to the jar of a blender and process until just before finely blended. You may want to see a few pieces of walnut.
5. Coarsely chop the broccoli rabe. Thinly slice the remaining garlic clove. Add the garlic and the remaining 1 tablespoon extra virgin olive oil to a 10-inch skillet. Turn the heat to high. When you see the edges of the garlic turn golden, about 1 minute, add the broccoli rabe and ½ cup pasta water, and sauté for 2 minutes. Turn off the heat. Use a rubber spatula to remove the walnut pesto from the blender jar. Drizzle the pesto over the broccoli rabe.
6. Add the cavatelli to the boiling water and cook until they float to the top. Cook for 1 more minute. Use a wire-mesh skimmer to remove the cavatelli from the pot and place them directly into the skillet with the sauce. Stir to combine.
7. Serve immediately with a garnish of grated pecorino Romano.


1. Spread the all-purpose flour and ¾ cup rice flour on a clean, dry work surface. Place the ricotta, eggs, salt, and pepper on top of the flour. Use your hands to gather the ingredients together and gently knead the dough into a 10 by 3-inch log. Let rest for 2 minutes.
2. Lightly dust a clean, dry work surface with rice flour. Cut the log into 4 equal pieces. Press each piece into an oval shape. Use a floured rolling pin to make uniformly shaped ¼-inch-thick ovals. Cut each oval into 1-inch-wide strips. Pile the strips one on top of the other with a sprinkling of rice flour between the layers.
3. Screw the cavatelli maker onto the edge of a cutting board or countertop. Feed the strips through the cavatelli maker. Store the cavatelli on a rice flour–covered baking sheet until ready for use.

Storage: The cavatelli can be frozen for up to 2 weeks. To prepare them for the freezer, place them, dusted with rice flour, in a single layer on a baking sheet and freeze. Once frozen, place them one on top of the other in an airtight container. To thaw for cooking, place the cavatelli in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking. Cook according to the recipe directions.