Homemade Ricotta Cavatelli with Tomato Basil Sauce
Cavatelli are small, hand-shaped pasta shells with a tender chew and a sauce-catching groove. This version uses ricotta in the dough, so it is friendly for beginners and does not require a pasta machine.
- Total time
- 70 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 45mCook 25mItalianPasta Recipes
Cavatelli are little pasta dumplings from southern Italy. Their name comes from the Italian word for “hollowed,” which makes sense once you see the curled shape and the small groove that holds sauce.
Traditional cavatelli can be made with semolina flour and water. This home-style ricotta dough is softer and easier to roll by hand. You only need flour, ricotta, an egg, salt, and a clean work surface.
Serve the pasta with a simple tomato basil sauce, or use the shaping method here and pair the cavatelli with pesto, browned butter, broccoli rabe, or your favorite ragù.
01What you'll need
Ingredients
14 items · 4 servings
- For the cavatelli:
- 2 cups all-purpose flour, plus more for dusting
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1/2 teaspoon fine salt
- For the tomato basil sauce:
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced or minced
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese, for serving
02How to make it
Step-by-step
1. Make the dough
Add the flour to a large bowl. Make a well in the center and add the ricotta, egg, and 1/2 teaspoon salt. Stir with a fork until the mixture looks shaggy, then use your hands to bring it together into a rough dough.
2. Knead until smooth
Turn the dough onto a lightly floured counter. Knead for 5 to 7 minutes, pressing the dough away with the heel of your hand, folding it back, and repeating. The dough should feel soft but not sticky. If it sticks badly, dust in 1 tablespoon flour at a time.
3. Rest the dough
Wrap the dough in plastic wrap or cover it with an overturned bowl. Let it rest at room temperature for 20 minutes. Resting relaxes the gluten, which makes the dough easier to roll and shape.
4. Start the sauce
While the dough rests, heat the olive oil in a wide skillet or saucepan over medium heat. Add the garlic and cook for 30 to 60 seconds, stirring often, just until fragrant. Do not let it brown deeply, or it may taste bitter.
5. Simmer the sauce
Add the crushed tomatoes, 1/2 teaspoon salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer. Cook for 15 to 20 minutes, stirring now and then, until slightly thickened. Stir in the basil near the end.
6. Shape the cavatelli
Cut the rested dough into 4 pieces. Keep the pieces you are not using covered. Roll one piece into a rope about 1/2 inch thick, then cut it into 1/2-inch pieces. Press each piece with your thumb, the side of a butter knife, or a gnocchi board, and drag it toward you to make a curled shell with a groove. Place shaped cavatelli on a floured baking sheet.
7. Boil the pasta
Bring a large pot of water to a boil and salt it generously. Add the cavatelli and stir gently so they do not stick. Boil for 3 to 5 minutes, until they float and taste tender with a light chew. Fresh pasta cooks quickly, so start checking early.
8. Toss and serve
Use a slotted spoon or spider strainer to move the cavatelli into the sauce. Toss gently over low heat for 1 minute, adding a splash of pasta water if the sauce seems too thick. Serve warm with grated Parmesan.
03From our kitchen
Cook's tips
- Make-ahead dough: You can mix and knead the dough up to 24 hours ahead. Wrap it tightly and refrigerate. Let it sit at room temperature for about 20 minutes before shaping so it is easier to roll.
- Freeze shaped cavatelli: Arrange uncooked cavatelli in one layer on a floured or parchment-lined baking sheet. Freeze until firm, then transfer to a freezer bag. Boil from frozen; add 1 to 2 extra minutes to the cook time.
- Storage: Refrigerate cooked cavatelli and sauce in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
- Ricotta texture matters: If your ricotta looks very wet, drain it in a fine-mesh strainer for 15 to 30 minutes before making the dough. Wet ricotta can make the dough sticky and require too much extra flour.
- Flour swap: All-purpose flour keeps this version tender. For a firmer, more rustic bite, replace up to 1 cup of the all-purpose flour with fine semolina flour.
- Sauce swap: Skip the tomato sauce and toss the boiled cavatelli with pesto, sautéed mushrooms, broccoli rabe and garlic, or browned butter with sage.
Cook's note
Cavatelli shaping takes a little practice, and the first few pieces may look uneven. That is fine. Focus on making the pieces about the same size so they cook evenly.
04Frequently asked
Questions & answers
Do I need a gnocchi board to make cavatelli?
No. A gnocchi board gives cavatelli ridges, but it is not required. You can use your thumb, the side of a butter knife, or the tines of a fork to press and drag each piece into a curled shape.
Why is my cavatelli dough sticky?
The ricotta may be wetter than average, or the egg may be large. Dust in more flour 1 tablespoon at a time while kneading. Stop when the dough is soft and workable; adding too much flour can make the pasta tough.
Can I make cavatelli without ricotta?
Yes, but it becomes a different style of cavatelli. A common version uses semolina flour, water, and salt. This recipe is written for ricotta dough, so the flour and liquid amounts would need adjusting.
How do I know when fresh cavatelli are cooked?
They usually float to the surface after a few minutes. Floating is a good sign, but taste one before draining. It should be tender with a pleasant chew, not raw or floury in the center.
Can I double this recipe?
Yes. Double all ingredients and shape the dough in batches. Use a large pot for boiling, and cook the pasta in two batches so the water keeps moving and the cavatelli do not clump.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat7 g
- 35%
- Cholesterol82 mg
- 27%
- Sodium788 mg
- 34%
- Total Carbohydrate65 g
- 24%
- Dietary Fiber5 g
- 18%
- Total Sugars8 g
- Protein18 g
- 36%
- Vitamin D0.4 mcg
- 2%
- Calcium291 mg
- 22%
- Iron5.6 mg
- 31%
- Potassium747 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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