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Home » Pasta » Ricotta Cavatelli: A How to Recipe

Ricotta Cavatelli: A How to Recipe

March 24, 2020 , Updated October 31, 2020 Maria 10 Comments

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A few Ricotta cavatelli pasta in a small pile.

Homemade Ricotta Cavatelli is a fresh pasta dough recipe made with flour, ricotta, milk, and eggs. Pairs perfectly with Italian broccoli rabe and broccoli.

Freshly made ricotta cavatelli in a small pile.

There is no denying that making homemade pasta requires an initial investment of time.

But you will be rewarded with a great tasting pasta and of course some bragging rights.

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 pasta?

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

The cavatelli recipe I am sharing with you today is made with one egg and ricotta cheese. Please note that you can also get great results with any commercial variety of ricotta.

Mise en place

It’s always a good idea to prepare your ingredients before starting a recipe, especially when you start kneading.

Ingredients for this homemade pasta recipe are measured and placed in bowls.

With that in mind, here’s what you need:

  • 500 grams of all-purpose flour ( 3½ cups)
  • 500 grams ricotta (approx 2 cups)
  • 1 egg
  • 4 tablespoons of milk (or water)
  • 1 teaspoon of salt

Instructions

There are 2 ways you can combine this recipe.

The ingredients to make ricotta cavatelli are in a bowl of a stand mixer.

Stand Mixer Method: Simply 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 sides and the bottom of the bowl. The texture should be soft.

If it appears wet and a little sticky, add ½-1 tablespoon of flour at a time until the right consistency is achieved.

On the other hand, if it appears dry and crumbly, add ½-1 tablespoon of milk (or water) at a time until the right consistency is achieved.

Traditional Method: Place the flour on a wooden board and shape it in a well.

A well is created with flour that has been placed in a bowl.

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

Liquid ingredients are being combined in the well of flour.

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

Transfer to a lightly floured wooden board.  

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, if it feels dry, sprinkle a few drops of water and continue kneading.

A piece of plastic film is placed around a ball of cavatelli dough.

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 1-2 rimmed baking sheets with tea towels and sprinkle a little bit of flour over them. This will prevent the cavatelli from sticking together. 

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. 

The top of a rope of cavatelli dough being slightly flattened.

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

Flatten the rope by applying gentle pressure over the top. 

Ropes of cavatelli dough cut into small pieces.

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

Three different shapes of cavatelli pasta.

As you can see, there are different ways you can shape your pasta.

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

Ricotta cavatelli on a wooden board, ready to be shaped.

Separate the individual pieces of dough on your wooden board. 

Cavatelli pasta on a wooden board.

Create this shape by applying gentle pressure in the dough using a floured pinky finger. 

Then, simply give the piece of dough a little roll. 

Freshly formed cavatelli on a wooden board.

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

A gnocchi board is used to shape cavatelli.

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!

Homemade pasta on a wooden board.

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. 

Homemade pasta dough on a floured tea towel.

Transfer the newly shaped cavatelli to the floured tea towel. Place in a single layer and not touching one another.

Continue this process with the rest of the dough.

Allow to air dry for 30 minutes.

If using immediately, drop in a large pot of salted boiling water for a few minutes. When they float to the top, combine with your favorite sauce and enjoy them.

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

Tips

  • If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved.
  • On the other hand, if the dough appears dry and crumbly, add 1 tablespoon of milk (or water) at a time 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. 
  • In the absence of a gnocchi board, use the side of a cheese grater. 
  • Freeze cavatelli for up to 3 months.
  • You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all-purpose flour with semolina flour.

Cavatelli recipes we love

  • Broccoli Rabe Cavatelli Pasta
  • Cavatelli with Tomato Sauce
  • Roasted Red Pepper Pasta
  • Avocado Pesto Pasta

Homemade pasta on a wooden board.

Recipe Origin

It is back to my childhood for this recipe…

My nonna and Mom would make gavadeel at least once a month.

Sometimes, they would be made with a ricotta dough, sometimes not.

This pasta-making video provided me with the inspiration to shape the cavatelli pasta dough a little differently than how my nonna would shape them.

Cavatelli and broccoli in a white dinner plate.

This is what they look like when you make this sauteed broccoli and cavatelli recipe.

Just in case you are wondering… yes, they were delicious! 

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.

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!

A close up of ricotta cavatelli.

Ricotta Cavatelli

Homemade Ricotta Cavatelli is a fresh pasta dough recipe made with flour, ricotta, milk, and eggs. Pairs perfectly with Italian broccoli rabe and broccoli.
5 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Italian
Prep Time: 3 hours
Cook Time: 5 minutes
Total Time: 3 hours 5 minutes
Servings: 6 servings
Calories: 465kcal
Author: Maria Vannelli RD

Ingredients

  • 500 grams all-purpose flour sifted, 3½ cups
  • 500 grams ricotta
  • 1 egg
  • 4 tablespoons milk
  • 1 teaspoon salt
  • extra flour for rolling
Prevent your screen from going dark

Instructions

Stand Mixer Method:

  • Simply 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 sides and the bottom of the bowl. The texture should be soft.

Traditional Method:

  • Place the flour on a wooden board and shape it in a well. You also use a large bowl.
  • Add the rest of the ingredients in the middle of the well. Beat together and slowly incorporate the flour with a fork. You will obtain a raggy dough.
  • Transfer to a lightly floured wooden board.
  • Knead for about 8-10 minutes or until dough 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 over the dough 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.
  • During this waiting period, line 1-2 rimmed baking sheets with tea towels and sprinkle a little bit of flour over them. This will prevent the cavatelli from sticking together. 

Cutting the dough:

  • Cut off a section of our freshly made ball of dough.
  • Using both hands, apply a gentle pressure to stretch it out into a rope shape that 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. 

Shaping the dough:

  • Use your fingers or a gnocchi board to shape the pasta.
    Refer to details in the post.
  • Place cavatelli on large baking sheets that have been dusted with flour. Place in a single layer and not touching one another.
  • Continue until all the dough has been formed into cavatelli.
  • Allow to air dry for at least 30 minutes.
  • If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
  • If freezing, place the tray of cavatelli in the freezer and once frozen, place in a plastic bag in the freezer. They can be cooked frozen. (It should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).
  • Serve with your favorite sauce.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

  • If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved.
  • On the other hand, if the dough appears dry and crumbly, add 1 tablespoon of milk (or water) at a time 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. 
  • In the absence of a gnocchi board, use the side of a cheese grater. 
  • Freeze cavatelli for up to 3 months.
  • You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all-purpose flour with semolina flour.
If using immediately, drop in a large pot of salted boiling water for a few minutes. When they float to the top, combine with your favorite sauce and enjoy them.
If freezing, place the baking sheet of cavatelli in the freezer. Once frozen, transfer to freezer bag and store in the freezer. 
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 67g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 474mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 427IU | Calcium: 200mg | Iron: 4mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

How to, Pasta

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. lizzie says

    November 19, 2020 at 11:44

    I am looking to make these in the morning.. can I make the dough tonight and keep it in the fridge overnight? or is it best to make the dough the same day I plan on making the pasta?

    Thanks!

    Reply
    • Maria says

      November 19, 2020 at 13:34

      Thanks for your interest Lizzie. That’s a great question, I have never tried. I will sometimes shape them and leave them in the fridge or even freeze them overnight. That being said, I think it should be fine. I would cover it properly.

      Reply
  2. Margaret says

    May 10, 2020 at 18:32

    5 stars
    Hi Maria:
    Since we have all been spending so much time at home I decided to make the ricotta cavatelli. The dough comes together in a snap. I used a standing mixer. I chose to use the pinkie press method to form them. A little time consuming but worth the effort. Your recipe makes two pounds. I froze them and I made a pound with sautéed broccoli and grated cheese last week and added the pasta water to the sauce as you recommended in your cavatelli and broccoli recipe. Restaurant quality I was told by my family. I love a meatless meal. The best part is I still have another pound in the freezer.

    Reply
    • Maria says

      May 10, 2020 at 21:36

      Amazing Margaret! I just love the reference to the pinkie press… I am going to quote you on that 🙂 Thanks so much for sharing!

      Reply
  3. Maria says

    May 5, 2020 at 12:05

    5 stars
    Great recipe! It was easy to follow and we enjoyed making them. My husband did the imprints!

    Reply
    • Maria says

      May 5, 2020 at 12:51

      Fantastic Maria! Thanks for sharing!

      Reply
  4. Jay says

    May 4, 2020 at 21:48

    5 stars
    Gave it a shot and it turned out delicious. 1st time making them. Great instructions. To the T. Great hints too.

    Reply
    • Maria says

      May 4, 2020 at 23:14

      Thanks so much Jay!

      Reply
  5. 2pots2cook says

    March 27, 2020 at 02:44

    5 stars
    Sweet Heavens Maria ! I haven’t made these beauties for ages ! It brings so heart warming memories back !!!!! Pinning and sharing and everything….. people need to make these , they just need to 🙂 Ti abbraccio !

    Reply
    • Maria says

      March 27, 2020 at 07:25

      I absolutely agree with you! Thanks so much for stopping by.

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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