Claire Saffitz Makes Pasta Primavera with Homemade Cavatelli | Dessert Person

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while reducing calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start by mixing 12 oz of strained whole milk ricotta cheese in a bowl with 2 large eggs and 1/2 teaspoon of kosher salt until smooth.

Make a well in the center of 2 cups of all-purpose flour on a clean work surface.

Pour the ricotta and egg mixture into the well.

Gradually work the flour into the ricotta mixture with your hands until combined.

Knead the dough gently until all the flour is hydrated and it becomes somewhat uniform and smooth, being careful not to develop too much gluten.

Cover the dough and let it rest in the fridge for at least 1 hour, ideally a couple of hours.

After resting, roll out the dough and use a cavatelli maker to shape it, or shape by hand if preferred.

Bring a pot of salted water to a boil for cooking the cavatelli.

Cook the cavatelli until they float, about 2-3 minutes, then drain.

In a skillet, heat butter and olive oil over medium heat.

Add minced garlic and sliced leek, sautéing until fragrant.

Add chopped asparagus and cook until tender.

Stir in fresh herbs like basil and chives, and season with salt and pepper to taste.

Add the cooked cavatelli to the skillet and toss to combine with the vegetables.

Finish with a squeeze of lemon juice and a generous amount of finely grated parmesan cheese, mixing until combined.

Serve with a dollop of fresh ricotta on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens