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Cavatelli with tomatoes and ricotta
45′ minute

For pasta dough:

  • 400g of durum wheat semolina flour
  • 200g of water
  • 1 pinch of salt


Put the flour on a cutting board, make a “volcano” and add water in the center of it. Mix it until everything is mixed up. Knead until getting a soft and smooth dough, not sticky and leave it to rest in the fridge wrapped in plastic wrap for 30 min. Use a spatula for pasta to cut a small piece of dough and start to rolling until to get a “tube” of 1 cm. Then cut it in cylinders of 1 cm each. Rolling with your finger every of those pieces of pasta you will obtain the “cavatelli” pasta shape.

For stuffing:

  • 600 g Tomatoes datterini
  • 200 smoked ricotta of sheep
  • 1 garlic clove
  • Thyme (q.s.)
  • Origan (q.s.)
  • Dry chilly (q.s.)
  • Lemon zest
  • Water
  • Extravirgin olive oil
  • Salt


Use a frying pan and fry garlic’s clove with extravirgin olive oil and add tomaetos. Add a pinch of salt and chilly and let cook everything over high heat for 20 minutes, add a little bit (couple of spoon) of boiling water. Then add the fresh thyme and grate lemon zest, mix up everything and stir for some minutes. Mix the condiment with cavatelli and put on smoked ricotta.



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