Ricotta Cavatelli with 30 Clove Pomodoro & Stracciatella

Difficulty Level: Moderate

Total Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup 00 wheat flour

• 1 cup ricotta

• 2 eggs

• 1 tsp. salt

• 1/4 cup extra virgin olive oil

• 30 garlic cloves

• 1/3 tsp. crushed red chili flakes

• 14 oz. whole peeled tomatoes, crushed

• Salt to taste

• 1 Parmigiano Reggiano rind

• Basil leaves

• 4 oz. stracciatella

• 1/3 cup garlic panko breadcrumbs

• Pasta water as needed

  
  

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Note: This recipe will make extra sauce which will keep for 1-2 months in the freezer.

Directions:

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt. Toast until golden brown.

Ricotta Cavatelli & 30 Clove Pomodoro:

1. Mix the flour and salt together then add the ricotta and egg to form the dough. Knead for about 10 minutes. Wrap in plastic wrap and let rest for 30 minutes.

2. Heat the olive oil in a large pot over medium-low heat and sauté the garlic until soft and golden. Stir in the chili flakes, tomatoes and salt to taste.

3. Add the Parmigiano rind and a sprig of basil. Cover and let simmer over low heat for 30 minutes.

4. Once the dough has rested, divide into sections and roll out into long ropes, about 1/2 inch thick. Cut into tiny pieces about 1 inch long. Use a gnocchi board to shape the cavatelli.

5. Bring a large pot of water to a boil.

6. Once the water comes to a boil, add plenty of salt. Cook the cavatelli until al dente. Reserve 1 cup of pasta water.

7. Strain the cavatelli and add to a pan along with the 30 clove pomodoro and 1/4 cup of pasta water. Toss over medium-high heat. Add more pasta water as needed

8. Plate and top with stracciatella, breadcrumbs and basil.