Cavatelli Chitarra Calamaro Gnudi Di Ricotta Recipe
Pancetta, Rapini, Squid Ink Pasta, Rock Shrimp, Kabocha Squash, Caper Butter, Fra Diavolo, Pangrattato, Gorgonzola, Walnut, Parmesan Sausage, Parmesan Chive
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Ingredients
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Pasta & Dough
Ricotta Gnudi
Proteins & Pancetta
Vegetables & Squash
Sauces & Butters
Crunch & Cheese Garnish
Seasoning & Finishing
Method
Pasta & Dough
- 1
Prepare pasta
If using fresh chitarra-style squid ink cavatelli refrigerated, bring a large pot of heavily salted water to a rolling boil. Keep covered and ready. If making fresh cavatelli from scratch, mix dough and cut on a chitarra; dust with semolina to prevent sticking. (This recipe assumes pre-made fresh squid ink cavatelli; proceed to cook in step under 'Assemble'.)
Ricotta Gnudi
- 2
Make gnudi mixture
Drain ricotta in a fine-mesh sieve or cheesecloth for 30–60 minutes to remove excess liquid. Transfer to a bowl and stir in grated Parmesan, egg yolk, nutmeg, 2 tablespoons flour, salt and pepper until just combined. The mixture should hold together when pressed; if too wet, add up to 1 more tablespoon flour.
- 3
Form gnudi
Portion the mixture into 1-tablespoon oval dumplings (about 18–22 pieces). Place on a floured tray dusted with semolina. Refrigerate on the tray for 15–20 minutes to firm up while you prepare other components.
- 4
Proteins & Pancetta
- 5
Render pancetta and brown sausage
In a large sauté pan over medium heat, add 1 tablespoon olive oil and the diced pancetta. Cook 3–4 minutes until translucent and starting to crisp and release fat. Add the crumbled Parmesan sausage and continue to cook until sausage is browned and cooked through, about 4–5 minutes. Transfer pancetta/sausage to a bowl, leaving fat in the pan.
- 6
Cook shrimp and squid
Increase heat to medium-high, add a small splash (1 tsp) olive oil if pan is dry. Add rock shrimp and sear 1–2 minutes until just opaque. Add squid rings and cook 45–60 seconds until they curl and are just cooked — avoid overcooking. Deglaze with 1/4 cup white wine, scraping browned bits; let wine reduce by half, then remove seafood to the bowl with pancetta/sausage to rest.
Vegetables & Squash
- 7
Roast or sauté kabocha
Toss kabocha cubes with 1 tbsp olive oil, a pinch of salt and pepper. Roast on a sheet at 425°F (220°C) for 12–15 minutes until tender and caramelized at edges. Alternatively, sauté in the sauté pan used earlier over medium-high heat for 8–10 minutes until fork-tender and lightly browned. Set aside.
- 8
Blanch rapini
Bring a small pot of salted water to a boil and blanch trimmed rapini 1 minute until bright green and tender-crisp. Immediately shock in ice water, then drain and coarsely chop. Reserve.
- 9
Sweat aromatics
Using the same large sauté pan (wipe if excessively charred), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add minced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
Sauces & Butters
- 10
Make caper butter
To the pan with aromatics, add chopped capers and 3 tablespoons butter. Stir until butter melts and the mixture is fragrant. Add lemon zest and 1 teaspoon lemon juice, then remove half of this caper butter and set aside warm for finishing the dish.
- 11
Build fra diavolo base
Keep remaining butter in pan, stir in fra diavolo tomato-chili sauce and crushed red pepper flakes. Let simmer gently 3–4 minutes to meld flavors. If sauce is too thick, add up to 2 tablespoons reserved pasta cooking water or white wine to adjust consistency.
- 12
Combine proteins and vegetables with sauce
Return pancetta, sausage, roasted kabocha, rapini and cooked seafood to the pan with fra diavolo. Toss gently to coat and heat through 1–2 minutes. Taste and adjust salt and pepper.
Assemble & Finish
- 13
Cook pasta
Cook the squid ink cavatelli in the large pot of boiling salted water until al dente (fresh pasta 2–3 minutes; if frozen, follow package). Reserve 1 cup pasta cooking water, then drain pasta, keeping pasta water separate.
- 14
Finish pasta in sauce
Add drained pasta to the fra diavolo/protein mixture and toss over medium heat. Add 2–4 tablespoons reserved pasta water as needed to loosen and create a glossy coating. Stir in remaining 1 tablespoon butter if desired.
- 15
- 16
Plate and garnish
Divide between 4 warm plates. Sprinkle toasted pangrattato and chopped toasted walnuts evenly over each portion for crunch. Dot crumbled gorgonzola on top (small amounts so it melts slightly). Finish with a generous grating of Parmesan, a scattering of snipped chives, and a grind of black pepper. Serve immediately.