Ricotta Cavatelli Recipe

Make dough

Place ricotta in a large mixing bowl and stir briefly to smooth. Add the egg, grated Parmigiano-Reggiano, salt and pepper and mix until combined.

Incorporate flour

Add 1 3/4 cups of the all-purpose flour and the semolina (if using) to the ricotta mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. If still very wet, add remaining flour by tablespoons until dough comes together but remains soft and slightly sticky.

Knead lightly

Turn dough onto a lightly floured surface and knead briefly (about 1–2 minutes) to bring it into a cohesive, slightly tacky ball. Do not over-knead; the dough should remain tender. If dough is sticky, dust with a little more flour but avoid making it dry.

Rest

Wrap the dough in plastic or cover with a bowl and let rest at room temperature for 20 minutes. This relaxes the dough and makes forming easier.

Form cavatelli

Divide the dough into four pieces. Working with one piece at a time, roll into ropes about 3/4-inch (2 cm) in diameter on a lightly floured surface. Using a bench scraper or knife, cut ropes into 1/2-inch (1–1.5 cm) pieces. To shape: press each piece with the tines of a fork or the back of a gnocchi board while dragging it slightly toward you to create the hollow/indent (traditional cavatelli). Alternatively, roll each piece against the board with your thumb to create a small hollow. Place formed cavatelli on a lightly floured tray in a single layer. Repeat with remaining dough.

Dry briefly

Let shaped cavatelli rest uncovered for 10–15 minutes while you prepare the sauce or bring the pasta water to a boil. They should dry slightly on the surface but still be fresh.

Prepare tomatoes

While the cavatelli rests, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the shallot and cook gently for 1–2 minutes until translucent. Add the sliced garlic and cook 30–40 seconds until fragrant, careful not to brown. Add the halved baby heirloom tomatoes, a pinch of salt, and increase heat to medium-high. Let tomatoes cook, stirring occasionally, until they blister and begin to break down, about 6–8 minutes.

Finish sauce

Once tomatoes have softened, add the remaining 1 tablespoon olive oil, lemon zest, lemon juice, and about two-thirds of the basil leaves (torn or left whole if petite). Taste and season with additional salt and freshly ground pepper. If you prefer a looser sauce, add 1–2 tablespoons of pasta cooking water later.

Cook cavatelli

Bring a large pot of salted water (about 1 tablespoon salt per 4 liters/quarts) to a rolling boil. Add the fresh cavatelli in batches so they have space. Fresh ricotta cavatelli cook quickly; they will rise to the surface and be tender in 2–4 minutes. Remove with a slotted spoon just as they float and are al dente.

Combine pasta and sauce

Add cooked cavatelli directly to the sauté pan with the tomatoes. If the pan gets dry, add 1–2 tablespoons of reserved pasta water to loosen. Add the butter (if using) and half of the grated Parmigiano-Reggiano. Gently toss or fold over low heat for 30–60 seconds until the sauce coats the pasta and the cheese melts, creating a glossy finish.

Plate and garnish

Divide pasta among warmed plates. Finish with the remaining grated Parmigiano-Reggiano, the remaining fresh basil leaves torn over the top, a drizzle of olive oil if desired, and a light grinding of black pepper. Serve immediately.