My F&W
quick save (...)

Spinach-Ricotta Cavatelli with Tomato Sauce

  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

You can substitute 1 3/4 pounds of store-bought fresh or frozen cavatelli or potato gnocchi for the homemade cavatelli.

Plus: Pasta Recipes and Tips

Cavatelli

  1. 1 1/4 cups low-fat ricotta cheese (12 ounces)
  2. 1/4 cup thawed frozen spinach, squeezed dry and chopped
  3. 1 large egg yolk
  4. 1 tablespoon olive oil
  5. 1 3/4 cups all-purpose flour
  6. 1 cup semolina
  7. 1 tablespoon salt
  8. 1/2 teaspoon freshly ground white pepper

Sauce

  1. 1/2 cup sun-dried tomatoes (not packed in oil)
  2. 2 teaspoons olive oil
  3. 2 pounds plum tomatoes, cored and quartered
  4. 4 garlic cloves, smashed
  5. 1 cup finely chopped basil
  6. Salt and freshly ground pepper
  7. 2 tablespoons plus 2 teaspoons fresly grated Parmesan cheese
  8. 1/2 cup Le Bec-Fin Chicken Stock or canned low-sodium broth
  1. Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste. Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball. Scrape the dough out onto a lightly floured work surface and knead briefly. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
  2. Cover the sun-dried tomatoes with hot water and let soak until plumped, about 25 minutes. Drain well and coarsely chop, then transfer to a mini-processor and puree.
  3. Heat the oil in a saucepan. Add the fresh tomatoes and garlic and cook over moderate heat, stirring, until the tomatoes release their juices, about 3 minutes. Add the basil and Chicken Stock, cover and simmer over low heat until the tomatoes are very soft, about 5 minutes. Strain the sauce, pressing on the tomatoes to extract as much sauce as possible. Stir in the sun-dried tomatoes and season with salt and black pepper.
  4. Cut the cavatelli dough into 10 equal pieces. On a lightly floured work surface, using both hands, roll out each piece of dough into a 1/2-inch-thick rope. With a fork, cut the rope into 1/2-inch pieces. Press the side of the fork lengthwise into the center of each piece. Set the cavatelli on a lightly floured baking sheet.
  5. In a large pot of boiling salted water, cook the cavatelli in batches, stirring, until they rise to the surface, about 4 minutes. Drain the cavatelli and divide them among 8 shallow bowls. Pour 1/2 cup of the hot tomato sauce over each portion and sprinkle each with 1 teaspoon of the Parmesan cheese.
Make Ahead The uncooked cavatelli can be frozen for up to 1 month. Notes One Serving Calories 312 kcal, Total Fat 6.8 gm, Saturated Fat 2.2 gm
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.