Rustic Ricotta Cavatelli brings the charm of Italian nonna cooking right to your kitchen. These tender, pillowy pasta shells—made with fresh ricotta—are a true celebration of simplicity and flavor. While store-bought pasta is convenient, nothing compares to the delicate texture and homemade taste of cavatelli crafted by hand.
Dating back to Southern Italy, cavatelli has been loved for centuries for its ability to hold onto hearty sauces, from rich tomato basil to indulgent creamy Alfredo. With only a few pantry ingredients, you can create pasta that tastes like it came from a countryside trattoria. Rolling and shaping each piece is wonderfully therapeutic, making it perfect for a relaxing weekend cooking project.
Serve these beautiful ridged pasta shells immediately, tossed in your favorite sauce, and watch them disappear. Whether for a family dinner or a special gathering, Rustic Ricotta Cavatelli is proof that the best dishes are made from the heart.
Recipe Yield: 4 servings
INGREDIENTS
2 cups ricotta cheese (whole milk)
2 cups all-purpose flour, plus extra for dusting
1 large egg
½ tsp fine sea salt
¼ tsp freshly ground black pepper
½ cup grated Parmesan cheese
INSTRUCTIONS
1. Prepare the dough:
In a large mixing bowl, combine ricotta, flour, egg, salt, pepper, and Parmesan. Mix with a fork until a shaggy dough forms.
2. Knead until smooth:
Turn dough onto a lightly floured surface. Knead gently for 4–5 minutes, adding a sprinkle of flour if sticky, until smooth and pliable. Wrap in plastic wrap and rest at room temperature for 30 minutes.
3. Roll and cut:
Divide dough into 4 equal pieces. Roll each into a rope about ½-inch thick. Cut rope into ¾-inch pieces.
4. Shape cavatelli:
Using a cavatelli board or the back of a fork, gently press and roll each piece to create grooves. Dust lightly with flour to prevent sticking.
5. Cook the pasta:
Bring a large pot of salted water to a rolling boil. Add cavatelli and cook for 3–4 minutes, or until they float to the surface and are tender.
6. Serve immediately:
Drain well and toss with your favorite sauce—tomato basil, brown butter, or creamy Alfredo are all excellent choices.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use whole milk ricotta: This gives the cavatelli a rich, tender bite and ensures they hold shape during cooking.
- Don’t overwork the dough: Gentle kneading keeps the pasta light; too much kneading can make it tough.
- Cook in batches: To avoid sticking and uneven cooking, boil the pasta in smaller batches if needed.
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