Ricotta Cavatelli Pasta Recipe: So Easy to Make!

Make homemade ricotta cavatelli with this easy pasta dough recipe. This ricotta pasta dough only requires flour, ricotta, water (or milk), an egg and salt. The result is a soft, pillowy pasta that pairs perfectly with many sauces. Deliciousness guaranteed!

Compared to the traditional cavatelli recipe that uses just water and semolina flour, this ricotta-based cavatelli adds an extra layer of flavor and tenderness, making it a delightful twist on the classic pasta dish.

Introduction

There is no denying that making this homemade pasta-from-scratch recipe requires an initial investment of time.

But you will be rewarded with great-tasting pasta and some bragging rights.

Pasta shapes like cavatelli and orecchiette are some of the most familiar varieties found throughout Southern Italy. Without a doubt, broccoli rabe pasta recipes are some of the most popular.

After all, who can resist the combination of garlicky broccoli rabe with cavatelli pasta?

I have already shared my family recipe for cavatelli made only with flour, water and salt. 

Today’s cavatelli recipe is made with one egg and ricotta cheese. Please note that you can also get great results with any commercial variety of ricotta.

Let’s prep our recipe

Here are the specific amounts of the basic ingredients you need to make this homemade pasta recipe:

• 500 grams of all-purpose flour (3½ cups); alternatively, you can use “00” flour for pasta or bread flour.
• 500 grams of whole milk ricotta (approximately 2 cups); well-drained in a cheesecloth-lined colander to avoid adding extra moisture. I prefer to use homemade ricotta cheese. 
• 1 egg; organic if possible.
• 4 tablespoons of water (or milk); either liquid work well in this recipe
• 1 teaspoon of salt; enhances the natural flavors of the other ingredients in the pasta.

Instructions

There are two methods to combine the ingredients for this recipe: a stand mixer or the traditional method.

Regardless of your chosen method, the goal is to achieve a soft pasta dough that is no longer sticky. Whether you prefer the convenience of a stand mixer or the traditional approach, the result should be a smooth and pliable pasta dough perfect for shaping into cavatelli.

Stand Mixer Method

Place all of the ingredients in the bowl of a stand mixer. With the dough hook, knead for 8-10 minutes on medium speed. 

The dough should pull away from the bowl’s sides and bottom. The texture should be soft.

If it appears wet and tacky at the end of the kneading process, add ½-1 tablespoon of flour until the right consistency is achieved.

On the other hand, if it appears dry and crumbly, sprinkle a little water (or milk) until the right consistency is achieved.

Traditional Method

Place the flour on a wooden board and shape it into a well.

This same principle can be used by placing the flour in a bowl and creating a well. 

Add the rest of the ingredients in the middle of the well. Beat together with a fork and slowly incorporate the flour. You will obtain a raggy dough.

Transfer to a lightly floured wooden board or flat surface.

Use your hands to knead it for about 8-10 minutes or until it is smooth and elastic.

If it feels sticky, add a little bit of flour. If, on the other hand, it feels dry, sprinkle a few drops of water (or milk) and continue kneading.

Wrap the ball of dough in cling wrap.

Cover with a tea towel. Leave it on the counter to rest, at room temperature, for about 30 minutes.

This resting period allows the gluten to relax. As a result, it will be easier to roll out and shape.

During this waiting period, line 2 large rimmed baking sheets with tea towels. Sprinkle a little flour over them. This will prevent the cavatelli from sticking to the tea towels.

Cutting the dough

The first thing we need to do is to cut off a section of our freshly made ball of dough.

Keep the remaining dough covered with the cling wrap to prevent it from drying out. 

Start at the center and roll towards the ends using your fingertips and palms. All the while, apply gentle pressure to stretch it into a rope shape.  Keep rolling until your rope is about ½ inch thick.

Flatten the rope by applying gentle pressure over the top. 

Use a pastry cutter or a knife to cut the rope evenly into ½ inch pieces. 

We are now ready to make our pasta shapes.

Pasta shaping

As you can see, you can shape your pasta in different ways.

Let’s begin with the shape that looks like mini hot dog buns.

Separate the individual pieces of dough on your wooden board. 

Use a floured pinky finger to create this shape by applying gentle pressure to the dough. 

Then, give the piece of dough a little roll. 

You can also use your thumb by pressing into the dough and rolling away from your body.

Create the second shape with the help of a gnocchi board. 

Place an individual piece of dough on a floured pasta board. 

Once again, apply gentle pressure and press down into the dough, dragging it down.

The little groves on the pasta dough are just waiting to be combined with your favorite sauce!

Create the third shape by placing your index and middle finger on the individual piece of dough.

Apply gentle pressure and press down into the dough, dragging it towards you. 

This creates a little space or crevice, which is great for picking up the sauce. 

Transfer the newly shaped cavatelli to the floured tea towel. Place in a single layer without touching one another.

Continue this process with the rest of the dough.

Allow to air dry for 30 minutes before cooking.

Cooking the freshly made ricotta pasta

To cook your freshly made ricotta cavatelli pasta, bring a pot of water to a rolling boil and add about 1 tablespoon of salt per quart. (For more detailed tips on cooking pasta, check out this article on How to Cook Pasta.)

Slowly add the cavatelli to the boiling water, trying to shake off as much flour as possible before adding them to the pot. Stir gently and frequently to prevent the pasta from sticking together or to the bottom of the pot.

Cook the fresh pasta for 2-3 minutes until it’s “al dente,” meaning tender but firm to the bite. Check for doneness after a minute to avoid overcooking, as overcooked pasta can become mushy and unappetizing.

Observing them floating to the surface lets you easily determine when these are cooked and ready. Use a slotted spoon to scoop them up or drain it using a colander. Toss them immediately with your favorite pasta sauce and enjoy! 

If freezing, place the baking sheet of cavatelli in the freezer. Once frozen, transfer to a freezer bag and store in the freezer. 

Tips

• You can substitute the all-purpose flour with “00” flour for pasta, bread flour, or a mixture of the two. You can also replace up to half of the all-purpose flour with semolina flour.
• If the dough appears wet and tacky at the end of the kneading process, add ½-1 tablespoon of flour until the right consistency is achieved.
• On the other hand, if it appears dry and crumbly, sprinkle a little water (or milk) until the right consistency is achieved.
• While shaping the pasta, keep the rest of the dough covered with the cling wrap to prevent it from drying out. 
• Do not flour your work surface when rolling the rope of dough. The extra flour makes it harder to roll the dough. 
• If you don’t have a gnocchi board, you can use the side of a cheese grater to obtain textured pasta.
• Freeze cavatelli for up to 1 month for optional results.

More cavatelli recipes

Broccoli Rabe Cavatelli Pasta: Blanch broccoli rabe and add cooked cavatelli, garlic, and red pepper flakes for a simple and nutritious dish.
Cavatelli with Tomato Ricotta Sauce: Toss boiled cavatelli with a tomato-based sauce (like marinara sauce), fresh basil, and Romano cheese for a comforting classic.
Roasted Red Pepper Pasta: Blend roasted red peppers, onions, garlic, tomatoes, olive oil, and Parmesan cheese for a sweet and smoky sauce that pairs perfectly with cavatelli.
Avocado Pesto Pasta: Blend avocado, spinach, garlic, basil, walnuts, lemon juice, and Romano cheese for a creamy and indulgent pesto sauce perfect with cavatelli.

Sauteed broccoli and cavatelli recipe: This sauteed broccoli and cavatelli recipe combines the soft pillowy texture of homemade ricotta cavatelli with the wholesome goodness of broccoli. Pure comfort food.

Recipe Origin

The memories of making gavadeel with my nonna and mom are dear to my heart. I wanted to recreate that nostalgic experience in my kitchen.

While they traditionally used the one-finger method to shape the cavatelli, I decided to experiment with different shapes and techniques inspired by a pasta-making video I came across.

I found that shaping the cavatelli pasta dough in a slightly different way gave it a unique texture and appearance that I loved. It’s amazing how a simple change in technique can elevate a classic recipe to new heights.

The joy of cooking and carrying on family traditions is something I cherish, and I hope that this recipe inspires you to create your cherished memories in the kitchen.

So, whether you stick with the traditional flour and water cavatelli pasta dough or try this ricotta variation, I encourage you to make cavatelli.

It’s a labor of love that brings people together and fills the kitchen with warmth and delicious aromas. Enjoy the process, experiment with shapes and techniques, and savor every bite of this homemade pasta dish made with love and nostalgia.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria

★★★★★ If you have made this cavatelli recipe made with ricotta, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe