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Ingredients
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Cavatelli Pasta
Lamb Polpettine
Arugula Pesto
Method
Cavatelli Pasta
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the ricotta cheese and egg. Gradually mix the flour into the wet ingredients until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes, until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Shape Cavatelli
After resting, divide the dough into small portions. Roll each portion into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges by pressing down on each piece.
Lamb Polpettine
- 4
Prepare the Mixture
In a large bowl, combine ground lamb, minced garlic, chopped parsley, egg, breadcrumbs, salt, and black pepper. Mix until well combined.
- 5
Form the Meatballs
With your hands, form the mixture into small meatballs, about 1 inch in diameter.
- 6
Arugula Pesto
- 7
Blend the Pesto
In a food processor, combine arugula, Parmesan cheese, pine nuts, minced garlic, and lemon juice. Pulse until combined.
- 8
Add Olive Oil
While the food processor is running, slowly drizzle in olive oil until the pesto reaches your desired consistency. Season with salt to taste.
Assembly
- 9
Cook Cavatelli
In a large pot of boiling salted water, cook the cavatelli for about 3-4 minutes or until they float to the surface. Drain and set aside.
- 10
Combine and Serve
In a large bowl, combine the cooked cavatelli, lamb polpettine, and arugula pesto. Toss gently to coat. Serve warm.
