Cavatelli Recipe
creamy mushroom ragu, lemon ricotta
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Ingredients
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Cavatelli Pasta and Mushroom Ragu
Method
Cooking Instructions
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- 2
Prepare the Mushroom Ragu
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook for about 5-7 minutes until they are golden brown and tender.
- 3
Create the Creamy Sauce
Pour in the heavy cream and stir to combine. Allow the mixture to simmer for about 3-4 minutes until slightly thickened. Add the grated Parmesan cheese, salt, and black pepper, stirring until the cheese has melted.
- 4
Combine Pasta and Ragu
Add the drained cavatelli to the skillet with the mushroom ragu. Toss to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water a little at a time until you reach desired consistency.
- 5
Prepare Lemon Ricotta
In a small bowl, mix together the ricotta cheese, lemon juice, lemon zest, and a pinch of salt until smooth.
- 6
Serve
Divide the cavatelli with mushroom ragu among plates. Top with spoonfuls of the lemon ricotta and a sprinkle of fresh parsley. Serve immediately.
