Ricotta Cavatelli Recipe
porcini fonduta, roasted oyster mushroom, taleggio, rosemary
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Ingredients
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Cavatelli and Sauce
Method
Preparation and Cooking
Make the Cavatelli
In a mixing bowl, combine all-purpose flour and salt. Create a well in the center and add ricotta and the egg. Gradually mix the flour into the wet ingredients until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest for 30 minutes.
Shape the Cavatelli
Divide the dough into small pieces and roll each piece into a rope about 1/2 inch thick. Cut into 1-inch pieces and use your thumb to press each piece against a gnocchi board or a fork to create ridges. Dust with flour to prevent sticking.
Prepare the Porcini Fonduta
Soak the dried porcini mushrooms in hot water for about 20 minutes until rehydrated. Drain and chop finely. In a saucepan, heat the heavy cream over medium heat. Add the chopped porcini and Taleggio cheese, stirring until melted and smooth. Season with salt as needed.
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 3-5 minutes or until they float to the surface. Drain and toss with the porcini fonduta.
Serve
Plate the cavatelli topped with sautéed oyster mushrooms and garnish with additional fresh rosemary if desired.
