Rye Cavatelli Recipe
Recipe information
Make Rye Cavatelli in just 1h 30m. OYSTER MUSHROOMS TOMATO PEPPER BRASSICAS FARMER'S CHEESE
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Ingredients
Pasta Dough
Vegetable Filling
Cheese Topping
Pasta Dough Preparation
1. Make the Dough
In a mixing bowl, combine the rye flour and salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth. Cover with a damp cloth and let it rest for 30 minutes.
Vegetable Filling Preparation
2. Prepare the Vegetables
While the pasta dough is resting, clean and chop the oyster mushrooms, tomatoes, bell pepper, and brassicas into small pieces. Mince the garlic.
3. Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped oyster mushrooms and cook for 3-4 minutes until they start to soften. Then add the bell pepper, tomatoes, and brassicas. Season with salt and pepper. Cook for another 5-7 minutes until all vegetables are tender. Set aside to cool slightly.
Cavatelli Assembly and Cooking
4. Shape the Cavatelli
On a lightly floured surface, roll out the rested dough to about 1/4 inch thickness. Cut into small rectangles (about 1 inch by 2 inches). Use a fork to press and roll each piece to form the cavatelli shape.
5. Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2-3 minutes or until they float to the top. Use a slotted spoon to remove them and transfer to the skillet with the sautéed vegetables.
6. Combine and Serve
Gently toss the cooked cavatelli with the sautéed vegetables. Serve warm, topped with farmer's cheese and chives if desired.
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