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A firm ricotta-and-flour dough is rolled, cut and pressed into small hollow pasta pieces, then coated in tomato sauce.

Pasta · ALWAYS FREE

Hand-pressed ricotta cavatelli with tomato

A firm ricotta-and-flour dough is rolled, cut and pressed into small hollow pasta pieces, then coated in tomato sauce.

2 hrEstimated total time4 equal bowls of the complete pasta and sauceYieldOriginalRecipe Pinboard
Home cookingMeasured portions
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Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

Let’s make it

  1. Reserve 10 g flour for shaping. Mix ricotta, egg and 2 g salt, then work in remaining about 10 oz (290 g) flour. Knead by hand 5–7 minutes until a firm, cohesive dough forms. Cover and rest 30 minutes at cool room temperature. If dough feels sticky, keep it covered for the full rest before using the measured shaping flour; do not add unmeasured flour.
  2. While dough rests, warm oil and garlic for 1 minute without browning. Add tomatoes, remaining 2 g salt and pepper; simmer 15–20 minutes until lightly thickened. Keep warm. Divide dough into eight pieces, keeping unused pieces covered. Using the reserved flour sparingly, roll each into a rope about 1/2 inch (1 3/10 cm) thick and cut into 3/4-inch (2 cm) pieces.
  3. Press each piece with two fingertips and drag gently toward you to form a small hollow curl. Place separately on parchment using the remainder of the 10 g flour as needed. Shape the entire dough; avoid thick solid lumps or tight sealed rolls.
  4. Bring a large pot of plain unsalted water to a boil. Cook cavatelli in two batches, stirring gently, for about 4–7 minutes total per batch, including at least 2 minutes after floating. Cut one open to check the center is cooked with no dense wet dough. Transfer with a slotted spoon to the sauce, retaining the complete pasta batch. Add basil, toss and divide equally. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
Go deeper: Ricotta cavatelli: firm dough and small open hollows →

Estimated nutrition

Per serving · 1 of 4
Calories
468 kcal
Protein
16.1 g
Total carbohydrate
70.8 g
Total fat
13.6 g
Total sugars
5.4 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Full dough and sauce divided by four without asserting a measured cooked yield. Contains wheat, milk and egg. Vegetarian requires ricotta made with suitable vegetarian enzymes and packaged ingredients without meat/fish. No Parmesan garnish included. Dissolved cooking losses are not quantified.

View the ingredient calculations · Source 1

Why it’s in this collection

  • Vegetarian: Complete ingredient review of Hand-pressed ricotta cavatelli with tomato: all-purpose enriched flour; whole-milk ricotta as sold; whole egg without shell; canned crushed tomatoes; olive oil; garlic; fresh basil; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.

    Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.

    Supporting reference · Supporting reference
Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.

Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.

Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance

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