July 30, 2009

Cavatelli with Fresh Vegetables and Shrimp

This is my first attempt at homemade pasta, and I have to admit, it was pretty darn fabulous. Perfect for the fresh produce available right now, and perfect for a lazy Sunday afternoon with a nice glass of white wine. Need I say more.

Cavatelli with Fresh Vegetables
This recipe is adapted from the Food Network Magazine, June/July 2009 Issue

2 cups all-purpose flour
1 teaspoon Kosher salt
1 cup ricotta
1 large egg
Fresh Vegetables - whatever looks best at the market that day
2 tbls olive oil
2 cloves garlic
1 teas. salt
1/2 teas. red pepper
1 teas. oregano
1/2 lb. shrimp
2 tbls. butter

1. Combine the flour and salt in a bowl and make a well in the center. Add the ricotta and lightly beaten egg to the well and gradually mix into the flour mixture. Turn out onto a lightly floured surface and knead into a ball. Wrap in a towel and let rest for 30 minutes.

2. Divide the dough into four pieces, roll into 4 1/2 inch thick ropes, and then cut off into 1/2 inch pieces.

3. Cook in a large pot of salted, boiling water, about 4 minutes (actually depends on how large you cut the cavatelli pieces)

4. Blanch the veggies in a large pot of boiling water, and then plunge into the ice bath to stop the cooking.

5. In a saute pan bring heat olive oil, add garlic, red pepper and oregano and saute until fragrant. Add shrimp and saute until almost done. Add cooked pasta and veggies and toss with shrimp. Add 1/4 pasta cooking water and butter, mix, and serve.

LESSON LEARNED: After cutting and forming the cavatelli, do not place in a bowl together as they will all end up sticking together and forming one large ball again. Instead, place each individual cavatelli on a towel or board until ready for cooking.

No comments:

Post a Comment