Handmade Ricotta Cavatelli with Pepperoni Tomato Sauce

This is going to require patience. But it’s worth it. This is a pasta you make by hand. It is a little labor-intensive, so set aside some time to get the hang of the roll. The light, creamy cavetelli pair well with the spicy, sweet pepperoni sauce. Here’s how it’s done.

Handmade Ricotta Cavatelli with Pepperoni Tomato Sauce

Ingredients

For the cavatelli

  • 3 cups all purpose flour
  • 1 lb ricotta
  • 2 eggs, lightly beaten

For the pepperoni sauce

  • 1/4 lb pepperoni, cut into small pieces
  • 1 tablespoon olive oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 15 oz can plum tomatoes, crushed
  • Palmful crushed red pepper flakes
  • 1 teaspoon marjoram
  • 1/2 teaspoon fresh oregano
  • Parsley
  • Parmesan

Method

For the cavatelli

Handmade Cavatelli with Pepperoni Sauce

1. In a bowl, measure 2 1/2 cups flour. Make a well and add the cheese and eggs. Work into a dough, then turn out on a floured work surface. Add more flour if necessary to achieve a soft but not sticky dough.

Handmade Cavatelli with Pepperoni Sauce

2. Knead until smooth, then cover and let rest for 30 minutes.

Handmade Cavatelli with Pepperoni Sauce

3. Divide the dough into four sections. Keep covered the dough you’re not working with.

Handmade Cavatelli with Pepperoni Sauce

4. Roll each quarter into a rope 1/4 inch in diameter.

Handmade Cavatelli with Pepperoni Sauce

5. Cut into 1/2 inch pieces.

Handmade Cavatelli with Pepperoni Sauce

6. Use your index and middle finger to press the pasta then pull it back so that it rolls to create an open tube.

Handmade Cavatelli with Pepperoni Sauce

7. Dry the pasta on a lightly floured baking sheet, about 30 minutes.

8. Cook in salted, boiling water for 6-8 minutes, until they float.

For the pepperoni sauce

In a deep skillet over medium heat, brown the pepperoni, about four minutes, then drain on a paper towel. In the same pan, heat olive oil, then add onions, garlic, and red pepper; cook until softened, about five minutes. Stir in tomatoes and red pepper flakes, turn down the heat and simmer for twenty minutes. Return the pepperoni to the pan, along with the marjoram and oregano. Toss the sauce with the cavatelli and a little pasta water, garnish with parsley and Parmesan.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

5 Comments

      1. But that means you have leftovers! And I would really, really want leftovers of this!

        The most intense handmade pasta I’ve made that isn’t ravioli has been handmade garganelli, but the addition of ricotta seems like it would make things ever-so-slightly hairier, but that may be because I tried to make ricotta dumplings one night and they did not come out at all.

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