Ricotta Cavatelli Dough
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16 oz. whole milk ricotta cheese
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1 whole egg
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1 teaspoon salt
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1 lb. of flour, 3 1/2 cups — 4 cups All Purpose flour
Method: Mix all the ingredients together and knead dough for 5 minutes. Make sure dough is firm. If the dough is too wet, it will stick inside a mechanical cavatelli roller. And it will also be difficult to shape by hand.
Basil, Walnut Pesto
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2 cups basil leaves, packed
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1/2 cup parsley leaves
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1/2 cup parmesan cheese
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1/2 cup walnuts
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1/2 cup pumpkin seeds
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2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice
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1/2 cup olive oil
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juice of lemon, salt, pepper to taste
Blend until emulsified.
Arugula, Roasted Almond Pesto
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2 cups baby arugula leaves
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1 cup parsley leaves
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1/2 cup parmesan
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1/2 cup roasted almonds
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2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice
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1/2 cup olive oil
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juice of lemon/ salt, pepper to taste
Blend until emulsified.
Mint, Pistachio, Pumpkin Seed Pesto (dairy free)
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2 cups mint leaves
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1/2 cup baby spinach
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1/2 cup pistachios
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¼ cup pumpkin seeds
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2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice
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1/2 cup olive oil
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juice of lemon/ salt, pepper to taste
Blend until emulsified.