Cavatelli with Glazed Vegetables (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour, plus more for dusting |
kosher salt |
1/4 pound (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 ounces thin asparagus, cut into 2-inch pieces |
6 tablespoons cold unsalted butter, diced |
freshly ground pepper |
Directions:
1. 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.
2. 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.
3. On a clean, dry surface, form the cavatelli (see instructions below).
4. 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.
5. 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.
6. Cavatelli:
7. 1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
8. 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.
9. 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.
10. Photography by Con Poulos
11. /content/dam/images/food/fullset/2010/4/9/0/FNM_cavatelli-how-to-1_s4x3.jpg How to Make Cavatelli
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