Handmade Cavatelli with Peas, Mint, and Ricotta

Cavatelli
Have you ever made your own pasta? Maybe. But was it cavatelli? Whether you're a pasta pro or just a beginner, making pasta with Chef Ben will be a blast. Join him for his free event where you'll make Handmade Cavatelli with Peas, Mint, and Ricotta, it's going to be awesome!  

Serves: 2

Ingredients for Pasta Dough:

  • 2½ cups fine durum semolina flour (10½ ounces)
  • 3/4  cup warm water (approximately)*
  • 1/2 teaspoon salt*

Ingredients for Sauce:

  • 2 ounces bacon (about 3 slices), chopped
  • 1 medium onion, chopped
  • 1 teaspoon chili flakes
  • 2 teaspoons fresh thyme leaves
  • 1 cup dry white wine*
  • 2½ cups low-sodium chicken broth
  •  freshly ground black pepper*
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 2 tablespoons chopped fresh mint, plus leaves for serving
  • 4 ounces ricotta

* These items are considered pantry items and will not be included in your grocery delivery box, should you choose to order.

Procedure for Pasta Dough:

Heap the flour on a work surface.

Dissolve the salt in the water.

Make a well with the flour, add the water and make a dough that is fairly stiff. Add more flour or water as needed.

Knead the dough until smooth like bread dough. Rest the dough covered for 30 minutes then cut dough into 6 pieces and roll under the palm of your hand to create a log that is the thickness of your thumb and 14 inches long.

Cut each log into 1/8-inch pieces.

Using a gnocchi board to shape the cavatelli. Or you can use a butter knife and draw each piece of dough across a cutting board, leaving it with an indentation. Place as above on floured towels.

When ready to eat, cook cavatelli in salted, boiling water for about 4 minutes, until al dente.

    Procedure for Sauce:

    Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. 

     

    Add onion, chili flakes, and thyme and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.

     

    Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes.

     

    Add broth and bring to a simmer. Taste and season with salt and pepper.

     

    Add peas, chopped mint, and cavatelli to the skillet and cook 2 more minutes.

     

    Serve cavatelli topped with sauce, ricotta, mint, and cracked pepper and drizzled with oil.

     

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