Ricotta Cavatelli




Ingredients for 4

1.5 lb. Ricotta Cavatelli
10 oz. Heirloom Cherry Tomatoes
6 oz. Fresh Housemade Ricotta
4 oz. Sundried tomatoes Pesto
2 oz. Fresh Basil
2 oz. Pinenuts
2 Cloves of Garlic
4 Tbsp. Extra Virgin Olive Oil
Salt and Pepper

Bring a large pot of salted water to a boil.  Add the cavatelli and cook for a few minutes.  Reserve 1/4 cup cooking water, then drain.  Meanwhile, heat the extra virgin olive oil in a large skillet over medium heat.  Add the garlic and cook until the garlic is soft but not browned, 1 to 2 minutes.  Stir in the basil and tomatoes.  Increase the heat to high and cook for just a minute, add the pesto and pinenuts and season with salt and pepper.
Add the cavatelli and the reserved cooking water to the skillet, cook while tossing until warmed through, 1 minute.
Divide among bowls and top with the ricotta cheese.



Ingredients for 4

1 lb. Ricotta Cheese
4 Cup All Purpose Flour
1 Egg
¼ cup Milk
1 Tea Salt

Put the flour in a bowl and add the cheese, milk, salt 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 knead the dough until it is smooth.  Let the dough rest at room temperature covered for 30 minutes.  At this point roll out dough on a floured surface until it is ⅓ inch thick.  Slice the dough into strips around ¾ of an inch wide and run each strip of dough through flour and then feed the dough through the wooden rollers of a cavatelli machine.


Sundried Tomatoes Pesto


1.5C. Sundried Tomatoes, Chopped
1 C. Extra Virgin Olive Oil
1 C. Canola Oil
1 Tbsp. Salt
¼ Tbsp. Black pepper
2 Tbsp. Parsley, Minced
2Tbsp. Chives, Minced
1 Tbsp. Shallot, Minced
2 Tbsp. Garlic, Minced


Combine all ingredients except the oils in a medium sized stainless steel mixing bowl.
Combine both oils together and heat until 250F.
Make an ice bath in a large stainless steel mixing bowl and place the medium bowl inside.
Pour the hot oil on top of the pesto mixture and allow them to fuse together stirring occasionally until the pesto is cooled completely.

House Made Ricotta


½ gal Whole Milk
½ Cup Heavy Cream
½ tsp. Citric Acid, or Lemon Juice, or Vinegar
1 tsp. Salt


Mix together milk, cream, acid and 1tsp salt in very clean stainless steel pot.
On a stove slowly heat liquid to 185-195 degrees Fahrenheit stirring frequently.
Once it reaches temperature set aside for ten minutes.
Strain through cheesecloth but do not disturb anything stuck to the bottom.
Tie cheesecloth ends to form a satchel and hang for two to three hours to drain.