Ricotta Cavatelli Pasta Recipe

Make dough

In a large mixing bowl, combine 2 cups flour and 1 tsp salt. Add 1 cup ricotta and 1 large egg. Mix with a fork until shaggy, then use your hands to knead in the bowl until a cohesive dough forms. If the dough is sticky, add up to 2 tbsp more flour; if too dry, add 1–2 tsp water. Total kneading time about 4–5 minutes until smooth and slightly tacky.

Rest dough

Wrap the dough in plastic or cover the bowl with a damp towel and let rest at room temperature 20 minutes. This relaxes the gluten and makes shaping easier.

Shape cavatelli

Divide dough into 4 pieces. On a lightly floured surface (use semolina for texture), roll each piece into a 3/4-inch diameter rope. Cut ropes into 3/4-inch pieces. To form cavatelli: press each piece with the thumb and drag it across a ridged board or fork to create an indentation, or press with the thumb to make a small shell. Lightly dust finished cavatelli with semolina and place on a floured tray in a single layer.

Prep broccolini

Trim 1–2 inches off broccolini stems and rinse. If stems are thick, slice lengthwise so pieces are similar thickness to crowns.

Cook sausage

Heat 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add 12 oz fennel sausage (crumbled from casings) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a plate leaving rendered fat in the pan.

Sauté garlic and broccolini

Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet if needed. Add sliced garlic and 1 tsp crushed red pepper; cook 30–45 seconds until fragrant but not browned. Add broccolini and a pinch of salt. Sauté, tossing, 3–4 minutes until bright green and tender-crisp. Alternatively, add 2–3 tbsp water and cover for 1–2 minutes to steam if thicker stems require more cooking. Season with 1/2 tsp freshly ground black pepper.

Combine sausage and broccolini

Return browned sausage to the pan with broccolini, toss to combine and keep warm on low heat while pasta cooks. Taste and adjust salt/pepper.

Boil pasta

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add cavatelli in batches to avoid crowding; cook fresh cavatelli 3–5 minutes until they float and are tender but still have a slight bite. Stir gently occasionally to prevent sticking.

Reserve pasta water

Before draining, ladle out and reserve 1 cup of the starchy cooking water.

Finish in skillet

Using a slotted spoon or spider, transfer cooked cavatelli directly into the skillet with sausage and broccolini. Add 1/2 cup reserved pasta water and 1/2 cup grated Pecorino. Toss gently over medium heat for 1–2 minutes to marry the sauce and coat the pasta; add additional pasta water by tablespoonfuls if needed to create a glossy sauce that clings to the cavatelli. Taste and adjust seasoning.

Plate and garnish

Divide between 4 warm plates. Sprinkle each portion with remaining Pecorino (about 1/4 cup total), a light pinch of crushed red pepper if desired, a zest of 1/2 lemon distributed among plates (optional brightness), and 2 tsp chopped parsley per plate. Serve immediately.