Sausage and Greens Ricotta Cavatelli

Serves 1
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Directions

  1. 1Begin by making the ricotta cavatelli by combining semolina and ricotta cheese in a bowl.
  2. 2Mix the ingredients by hand until a dough forms.
  3. 3Knead the dough on a wooden board.
  4. 4Wrap the dough in plastic wrap.
  5. 5Roll small pieces of dough into thin ropes.
  6. 6Cut the ropes into small, uniform pieces.
  7. 7Roll each piece of dough across a pasta board to form cavatelli.
  8. 8Remove sausage from its casing.
  9. 9Place sausage meat into a pan with olive oil.
  10. 10Cook the sausage until browned, breaking it up with a wooden spoon.
  11. 11Add sage leaves to the pan.
  12. 12Add chopped cavolo nero and shallots to the pan.
  13. 13Stir the ingredients in the pan.
  14. 14Add grated cheese to the pan.
  15. 15Squeeze lemon juice into the pan.
  16. 16Pour white wine into the pan.
  17. 17Stir everything together in the pan.
  18. 18Cover the pan and let it simmer.
  19. 19Boil the cavatelli in a pot of water.
  20. 20Add the cooked cavatelli to the pan with the sauce.
  21. 21Add butter to the pan.
  22. 22Toss all ingredients together in the pan.
  23. 23Serve the pasta on a plate.
  24. 24Garnish with grated cheese.
  25. 25Drizzle with lemon juice.

Ingredients

  • sausage
  • cavolo nero
  • shallots
  • white wine
  • butter
  • cheese
  • lemon juice
  • semolina
  • ricotta cheese

Equipment

bowlchopping boardplastic wrappasta boardpanstrainer

Tips

  • The chef mentions that making ricotta cavatelli is optional, and you can go straight to the sauce if preferred.
  • The chef emphasizes that the deliciousness is all in the technique.