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Ingredients
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Pasta
Sauce
Method
Making the Cavatelli
Prepare the Dough
In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour as needed.
Shape the Cavatelli
Divide the dough into small pieces. Roll each piece into a rope about 1/2 inch thick, then cut into 1-inch pieces. Use your thumb to press down and roll each piece against a fork to create ridges.
Cook the Cavatelli
Bring a large pot of salted water to a boil. Cook the cavatelli for about 3-4 minutes, or until they float to the surface. Drain and set aside.
Making the Sauce
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Tomatoes and Swiss Chard
Add the halved cherry tomatoes and chopped Swiss chard to the skillet. Cook for about 5-7 minutes until the tomatoes are soft and the chard is wilted.
Combine with Cavatelli
Add the cooked cavatelli to the skillet. Toss everything together and season with salt and black pepper to taste. Stir in chopped basil just before serving.
