Easter dinner I made Delicious ricotta cheese Cavatelli sautéed with broccoli in Olive oil, Garlic and spices. It was so Yummy!
Instructions:
Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, kneed the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter.
You can roll the pasta two different ways. One way is with a knife, cut the rope into 1/2-inch pieces. On the back of a fork, gently press the pasta on the fork with your thumb, beginning at the top and moving down toward the bottom, dragging your thumb toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured pan and let dry at room temperature for at least 30 minutes. The other method of rolling the pasta is using a machine.
Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dante, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.
The dinner I made for Easter.
1/4 cup of olive oil
1/2 onion chopped into small pieces
2 cloves of garlic chopped into spall pieces
1/2 cup of vegetable broth
Mrs. Dash, sundried tomato & Basel spice.
Fresh Broccoli, rinsed and cooked in the microwave for 2 minutes
1 lb. of cavatelli
salt and pepper to taste
I heated some 1/4 cup olive oil up in a frying pan and sauté onions and garlic. Add the cooked broccoli and sauté for two minutes. Set broccoli & onions aside.
Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dante, 6 to 8 minutes. They're done when they float up to the top.
In the same frying pan you cooked the broccoli and onions, add the remaining olive oil. Put the cooked cavatelli in the frying pan, add all the spices and vegetable broth. Sauté for about three minutes then add the broccoli and onions back in. Add salt and pepper to taste. Stir for one minute and serve.
Serves four
- 3 cups (1 pound) all purpose flour
- 1 pound ricotta cheese
- 2 large eggs,
lightly beaten
Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, kneed the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter.
You can roll the pasta two different ways. One way is with a knife, cut the rope into 1/2-inch pieces. On the back of a fork, gently press the pasta on the fork with your thumb, beginning at the top and moving down toward the bottom, dragging your thumb toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured pan and let dry at room temperature for at least 30 minutes. The other method of rolling the pasta is using a machine.
Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dante, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.
The dinner I made for Easter.
1/4 cup of olive oil
1/2 onion chopped into small pieces
2 cloves of garlic chopped into spall pieces
1/2 cup of vegetable broth
Mrs. Dash, sundried tomato & Basel spice.
Fresh Broccoli, rinsed and cooked in the microwave for 2 minutes
1 lb. of cavatelli
salt and pepper to taste
I heated some 1/4 cup olive oil up in a frying pan and sauté onions and garlic. Add the cooked broccoli and sauté for two minutes. Set broccoli & onions aside.
Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dante, 6 to 8 minutes. They're done when they float up to the top.
In the same frying pan you cooked the broccoli and onions, add the remaining olive oil. Put the cooked cavatelli in the frying pan, add all the spices and vegetable broth. Sauté for about three minutes then add the broccoli and onions back in. Add salt and pepper to taste. Stir for one minute and serve.
Serves four
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