Cavatelli with Asparagus

Cavatelli with Asparagus might be a good recipe to expand your side dish recipe box. This recipe serves 6 and costs $1.68 per serving. One portion of this dish contains approximately 14g of protein, 23g of fat, and a total of 430 calories. This recipe is liked by 466 foodies and cooks. It is brought to you by Foodnetwork. A mixture of unsalted butter, kosher salt, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. With a spoonacular score of 86%, this dish is amazing. If you like this recipe, you might also like recipes such as Cavatelli Primavera, Broccoli With Cavatelli, and Cavatelli With Broccoli.

Servings: 6

Preparation duration: 50 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)

1 large egg

2 cups all-purpose flour, plus more for dusting

2 tablespoons chopped fresh parsley

8 ounces fresh ricotta cheese (about 1 heaping cup)

Grated zest and juice of 1 lemon

Kosher salt

1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping

Freshly ground pepper

1 stick unsalted butter

Equipment:

bowl

plastic wrap

dough scraper

knife

baking sheet

butter knife

pot

colander

frying pan

slotted spoon

sieve

Cooking instruction summary:

Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go. Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan. Photograph by David Malosh

 

Step by step:

Make the dough

1. Put the flour in a large bowl and make a well in the center.

2. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.

3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)

4. Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces.

5. Roll each piece into a small ball. Flatten each ball of dough with your finger.

6. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.

7. Bring a large pot of salted water to a boil.

8. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour.

9. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.

10. Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice.

11. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.

12. Photograph by David Malosh


Nutrition Information:

Quickview
428k Calories
14g Protein
23g Total Fat
41g Carbs
20% Health Score
Limit These
Calories
428k
21%

Fat
23g
36%

  Saturated Fat
14g
89%

Carbohydrates
41g
14%

  Sugar
4g
6%

Cholesterol
95mg
32%

Sodium
323mg
14%

Get Enough Of These
Protein
14g
29%

Vitamin C
103mg
125%

Vitamin A
3747IU
75%

Vitamin K
58µg
56%

Folate
162µg
41%

Selenium
25µg
37%

Vitamin B1
0.49mg
33%

Vitamin B2
0.52mg
30%

Manganese
0.5mg
25%

Iron
4mg
24%

Phosphorus
223mg
22%

Vitamin B3
4mg
20%

Calcium
181mg
18%

Vitamin E
2mg
18%

Fiber
4g
17%

Vitamin B6
0.34mg
17%

Potassium
429mg
12%

Copper
0.24mg
12%

Zinc
1mg
11%

Magnesium
37mg
9%

Vitamin B5
0.89mg
9%

Vitamin B12
0.3µg
5%

Vitamin D
0.55µg
4%

covered percent of daily need
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Food Trivia

Onion is Latin for large pearl. A basket of onions was considered a respectable funeral offering in ancient Egypt, second only to a basket of bread. Onions, with their circular layers, represented eternity and were found in the eyes of King Ramses IV who died in 1160 B.C.

Food Joke

Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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