Fresh Ricotta Cavatelli With Pea Sprout Pesto Recipe

Cooking Directions

• STEP 1.In a large mixing bowl, combine the ricotta, flour, egg, and salt. Mix until a dough forms.
• STEP 2.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces to form the cavatelli.
• STEP 3.Bring a large pot of salted water to a boil. Cook the cavatelli until they float to the surface, about 2-3 minutes.
• STEP 4.Meanwhile, prepare the pea sprout pesto by blending together the pea sprouts, garlic, Parmesan cheese, pine nuts, lemon juice, and olive oil until smooth.
• STEP 5.Drain the cooked cavatelli and toss with the pea sprout pesto. Serve hot and garnish with additional Parmesan cheese and pea sprouts, if desired.

Cooking Tips

• Make sure to use fresh ricotta for the best flavor and texture.
• If the dough is too sticky, add a little more flour. If it's too dry, add a little more ricotta.
• You can make the cavatelli in advance and freeze them for later use. Just make sure to dust them with flour before freezing to prevent sticking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the cavatelli in a saucepan over low heat, adding a splash of water or olive oil to prevent drying out.
• Serve the fresh ricotta cavatelli with pea sprout pesto as a main course with a side salad, or as a side dish alongside grilled chicken or fish.