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