Grocery
Ricotta Cavatelli Pasta
What it is
This is a type of pasta shaped like small shells or hollows, often made with ricotta cheese incorporated into the dough. The ricotta contributes a subtle richness and a slightly tender texture to the pasta. It's a delightful alternative to more common pasta shapes, offering a unique mouthfeel and a hint of dairy sweetness that complements many sauces. This pasta is a specialty item, often found in the refrigerated section of grocery stores due to its fresh composition.
How people cook with it
Ricotta cavatelli is versatile and pairs well with a variety of sauces, from light and fresh to rich and creamy.
- With a simple tomato sauce
- Tossed with pesto
- In baked pasta dishes
- With sautéed vegetables
To prepare, bring a large pot of salted water to a rolling boil. Gently add the ricotta cavatelli, stirring occasionally to prevent sticking. Cook for approximately 3 to 5 minutes, or until the pasta is al dente – tender but still firm to the bite. Drain the pasta well, reserving a little of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to achieve a smooth consistency. Serve hot.
How it differs from similar foods
Unlike traditional durum wheat semolina pasta, ricotta cavatelli has a softer, more yielding texture due to the inclusion of ricotta cheese. This makes it absorb sauces differently and provides a more delicate eating experience.
Who it is for
Home cooks looking to elevate their pasta dishes will appreciate this special pasta.
How to keep the rest
Refrigerate any unused portion of this fresh pasta promptly. Keep it in its original packaging or an airtight container. It is best used within a few days of opening to maintain its freshness and quality.