Chef Bill Fuller: Fresh Ricotta Cavatelli With Italian Sausage, Rapini &Tomato
If you’re looking for a delicious new recipe, be sure to try this one from Chef Bill Fuller in your home today!
Fresh Ricotta Cavatelli With Italian Sausage, Rapini and Tomato
- 2 pounds Ricotta Cavatelli (See below)
- ¼ C. Olive oil
- 2 # Loose Italian sausage (you pick spicy or mild)
- 4 clove Garlic, sliced thinly
- (1-2 tsp. Red pepper flakes)
- ½ bu. Rapini, sliced thinly
- 3 C. Whole Italian canned plum tomatoes with juice
- Salt and pepper
- 1 ½ C. Fresh ricotta (let come to room temperature)
- 1. Make Ricotta Cavatelli.
2. Start a 4 qt. pasta pot. Salt and oil the water. Get water near or at a boil before beginning cooking of sausage
3. Heat a large, high-sided skillet. Add olive oil. Crumble sausage into oil and brown. Break up any large chunks with a wooden spoon or large spatula.
4. When sausage is browned, add garlic slices and rapini. (If you prefer or if the sausage is mild, add red pepper flakes.)
5. Cook with stirring until rapini is tender.
6. Roughly crush tomatoes with your hands and add with juice to rapini-sausage mixture.
7. Put cavatelli in boiling water. Let cook until it floats and then just a minute more.
8. Strain pasta and add to pan. Add fresh oregano and toss together. Adjust seasonings.
9. Place in a large, shallow pasta bowl. Arrange daps of ricotta across the surface. Serve immediately.
- 1 pound Lamagna ricotta
- 3 ea. eggs
- 4 C. All purpose flour
1. Combine ricotta and eggs in mixer fitted with dough hook. Mix well
2. Add flour. Mix for approximately five minutes.
3. Touch. If dough is sticky, add a little more flour. Mix.
4. Turn out onto counter. Wrap in plastic and allow to rest at least half an hour.
5. Roll dough out to ½” thickness. Cut into ¾” strips.
6. Roll through cavatelli maker onto lightly floured tray.
7. The pasta freezes excellently at this point. Make a lot and have it around.