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Cavatelli with Glazed Vegetables (Food Network Kitchens) Recipe

Cavatelli with Glazed Vegetables (Food Network Kitchens) Recipe

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Cavatelli with Glazed Vegetables (Food Network Kitchens)

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Ingredients:

Serving

2 cups all-purpose flour, plus more for dusting
kosher salt
1/4 lb (1 1/2 cups) ricotta cheese
1 large egg, lightly beaten
2 bunches scallions, cut into 2-inch lengths
6 to 8 small radishes , quartered lengthwise
8 oz thin asparagus , cut into 2-inch pieces
6 tbsp cold unsalted butter, diced
freshly ground pepper

Directions:

Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes.
Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water. Bring a medium saucepan of generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set aside.
On a clean, dry surface, form the cavatelli (see instructions below).
Bring a large pot of salted water to a boil. Add the cavatelli; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm.
Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta.
Cavatelli:
1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.
3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly.
Photography by Con Poulos
/content/dam/images/food/fullset/2010/4/9/0/FNM_cavatelli-how-to-1_s4x3.jpg How to Make Cavatelli

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.23 Kcal (1839 kJ)
Calories from fat	190.14 Kcal
		% Daily Value*
Total Fat	21.13g	33%
Cholesterol	100.14mg	33%
Sodium	38.15mg	2%
Potassium	249.93mg	5%
Total Carbs	51g	17%
Sugars	1.36g	5%
Dietary Fiber	3.31g	13%
Protein	11.1g	22%
Vitamin C	5.4mg	9%
Vitamin A	0.2mg	7%
Iron	2.1mg	12%
Calcium	73.3mg	7%

Amount Per 100 g
Calories	244.19 Kcal (1022 kJ)
Calories from fat	105.71 Kcal
		% Daily Value*
Total Fat	11.75g	33%
Cholesterol	55.67mg	33%
Sodium	21.21mg	2%
Potassium	138.95mg	5%
Total Carbs	28.35g	17%
Sugars	0.76g	5%
Dietary Fiber	1.84g	13%
Protein	6.17g	22%
Vitamin C	3mg	9%
Vitamin A	0.1mg	7%
Iron	1.2mg	12%
Calcium	40.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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