Fresh Ricotta Cavatelli
- Ricotta Cavatelli
- 3 cups All-Purpose Flour plus much more for kneading (about 1/2 cup to at least one cup)
- 16 ounces Fresh Ricotta (strained)
- 3 Eggs
- 1/4 teaspoon Salt
- Fresh Tomato Sauce
- Essential Olive Oil
- 2 pint Cherry Tomato plants (halved)
- 4 cloves Garlic clove (sliced)
- 1 cup Tulsi Leaves (gently packed and torn plus much more for garnish)
- 1/2 cup freshly grated Parmigiano-Reggiano (plus much more for garnish)
- Kosher Salt and Freshly Ground Pepper
- Inside a stand mixer using the dough attachment, combine the Ricotta and Eggs. Pulse until combined. Add some Flour single serving at any given time. Pulse before the dough starts to pull from the sides. It will likely be wet.
- Remove from bowl and start to knead with a lot more Flour for ten minutes. Devote a properly-oiled bowl and hang aside for half an hour at 70 degrees, or perhaps in the refrigerator overnight.
- On the gently floured surface, cut the dough into 6 pieces, and roll the dough into ropes, about 1/4 inch across. Cut the rope into 1/2 inch pieces. Making use of your thumb or even the dull side of the butter knife, press on every bit of dough and pull across the size of it. Do this again until all of your pasta dough can be used. Transfer finished Cavatelli to some floured baking sheet. Let it dry at 70 degrees for half an hour.
- Bring a pot of salted water to some boil. Drop pasta, prepare for several-4 minutes, or until pasta floats towards the surface. Reserve 1 cup of pasta water when draining.
- Meanwhile, prepare the sauce. Inside a large sauté pan over medium-high temperature, give a couple of tablespoons Essential Olive Oil to coat the pan. Add Tomato plants, and prepare until they burst, 8-ten minutes. Add Garlic clove and prepare until aromatic. Add in cooked pasta with Tulsi and Cheese. Add reserved pasta water when needed to produce sauce. Serve garnished with increased Tulsi and freshly grated Cheese.