Ricotta Cavatelli Recipe

Mix ricotta cheese, egg, and salt in a bowl until smooth.

Gradually add flour, mixing until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Divide the dough into small pieces and roll each into a rope.

Cut the ropes into small pieces to form cavatelli.

Use a fork to shape each piece, creating ridges.

Bring a large pot of salted water to a boil.

Add cavatelli to boiling water and cook until they float, about 2-3 minutes.

Meanwhile, heat olive oil in a skillet over medium heat.

Add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

Stir in sliced mushrooms, zucchini, and spinach; cook until tender.

Add tomato sauce and red pepper flakes, simmer for 5 minutes.

Drain cavatelli and add to the skillet, tossing to combine.

Serve topped with grated parmesan cheese and fresh basil.

Finish with a sprinkle of lemon zest for brightness.

Spice Level:

Dietary

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