Pecan Cavatelli Recipe

Make dough

In a large bowl, combine the flour, drained ricotta, egg, grated pecans, 1 tsp salt and 1/2 tsp pepper. Mix with a spatula until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for 2–3 minutes until cohesive but still slightly tacky. Add up to 2–4 tablespoons more flour if dough is too wet; avoid overworking.

Rest

Cover the dough with plastic wrap or a bowl and let rest at room temperature for 20 minutes to relax the gluten.

Shape cavatelli

Divide the dough into 4 portions. Roll each into a rope about 3/4-inch (2 cm) thick on a semolina-dusted surface. Cut ropes into 3/4-inch (2 cm) pieces. To shape: press each piece with the back of a fork or thumb and drag slightly to create the characteristic hollow/curl; alternatively roll each piece on a gnocchi board. Dust finished cavatelli with semolina to prevent sticking. Keep covered while shaping.

Cook

Bring a large pot of salted water to a rolling boil. Add cavatelli in batches (do not overcrowd). Cook until they float and remain tender, about 2–3 minutes for fresh dough. Use a slotted spoon to transfer cooked cavatelli to a bowl; reserve 1 cup of pasta cooking water.

Roast kabocha

Preheat oven to 425°F (220°C). Cut kabocha in half, remove seeds, then cut into 1-inch wedges (leave skin on). Toss with 1 tablespoon butter, a pinch of salt and roast cut-side down on a baking sheet for 25–30 minutes until tender and caramelized. Let cool slightly, then scoop flesh from skin and set aside (about 3 cups).

Prepare soubise base

In a medium saucepan over medium-low heat, melt 2 tablespoons butter. Add the finely chopped onion and a pinch of salt; sweat slowly, stirring occasionally, until very soft and translucent, about 12–15 minutes. Add minced garlic during the last minute and cook until fragrant.

Finish soubise

Add roasted kabocha flesh to the pan with onions, pour in 1 cup stock and bring to a simmer for 3–5 minutes to marry flavors. Transfer mixture to a blender or use an immersion blender and purée until very smooth. Return to low heat, stir in heavy cream, remaining 1 teaspoon salt, 1/2 tsp pepper and 1 tablespoon lemon juice. Warm through, adjust seasoning. If too thick, thin with reserved pasta water (up to 1/3 cup) to reach a silky sauce that will coat the cavatelli.

Trim ends of broccolini. Heat a large heavy skillet or cast-iron over high heat until smoking slightly. Toss broccolini with 2 tbsp olive oil, 1/2 tsp salt and red pepper flakes. Add broccolini in a single layer and let char without moving for 1–2 minutes. Toss and continue to cook, turning occasionally, until stems are tender-crisp and florets are charred, about 5–7 minutes total. Remove from heat and toss with lemon zest.

In a food processor, pulse the toasted pepitas, parsley, mint (if using) and the small garlic clove until coarsely chopped—do not overprocess to a paste. Transfer to a bowl and stir in lemon zest, lemon juice, 2 tsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or salt. The gremolata should be bright, slightly oily and grainy from pepitas.

Warm chèvre gently: crumble the chèvre into a small bowl and whisk with 2 tsp extra-virgin olive oil and a pinch of pepper until spreadable. Keep warm at room temperature.

Combine pasta and sauce: Return 1–2 tablespoons of the reserved pasta water to the kabocha soubise if thick. Add cooked cavatelli to the saucepan with the soubise and toss gently over low heat for 1 minute to coat, adding more reserved pasta water as needed to achieve a silky finish.

Plate: Spoon a generous pool of kabocha soubise onto each plate. Arrange cavatelli on top. Place 3 charred broccolini stems alongside. Dot or crumble warmed chèvre over the pasta and broccolini. Sprinkle toasted chopped pecans and a generous pinch of pepita gremolata over the dish. Finish with a small drizzle of extra-virgin olive oil and a few microgreens or baby arugula if using.

Serve immediately: Provide extra gremolata at the table. Leftover fresh pasta can be refrigerated for 24 hours; sauce keeps 2–3 days refrigerated.