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Recipes: Ricotta Cavatelli with Braised Short Ribs

WSYX/WTTE

Ricotta Cavatelli with braised short rib, celeriac, swiss chard, hazelnuts, carrot, and celery pesto

2 cups all purpose flour

1 cup rice flour

2 cups ricotta

3 eggs

Pinch salt

Mix the flours together and make a well. Then place the ricotta and eggs in the center and mix to combine. Once homogeneous start to slowly incorporate the flour and make a dough. Then turn out onto a floured work surface and knead for a few minutes. Use more flour as needed so the dough doesn’t stick to your hands or your work surface. Once the dough is smooth and cohesive allow to rest for ten minutes. Then cut the dough into small chunks and roll out into thin ropes. Then cut the rope into inch and a half pieces and finally roll out off the gnocchi board or a fork to achieve ridges in your pasta. Drop the cavatelli into boiling water and when it rises to the top its ready. Toss the cavatelli in your desired sauce and serve. If saving for a later date the pasta may be frozen for up to 1 month.

The rest of the ingredients that are in the dish are as follows.

celery root puree: celery root, cream, garlic, lemon juice, salt

Celery Leaf Pesto: celery, parsley, arugula, pine nuts, olive oil, lemon juice, parmesan

Braised Short Ribs: short ribs, vegetables, red wine, tomato paste, chicken stock, herbs, soy sauce

To Finish/Garnish: swiss chard, hazelnuts, carrot juice, parmesan

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