Ricotta and Parmesan Cavatelli

• 4 cups flour
• 1 egg
• 1 lb ricotta
• 1 cup finely grated Parmesan cheese
• 1 tsp salt
• 1/4 cup milk

Sift flour onto a counter or board. Make a well and add the remaining ingredients. Slowly incorporate the liquids with the flour. when everything is mixed in, knead for about 2 minutes. When done, cover and let dough rest for about 10 minutes.

When ready to make the cavaletti, roll the dough to about 3/8″ thickness and cut into 3/4″ strips. Feed into your cavatelli maker, or cut into small pieces and roll on your gnocchi board.

Cook in boiling, salted water for about 5 minutes. Drain, and serve with your favorite sauce.

Scallops with Cavatelli

•  1 lb scallops, cleaned
• 4 cloves garlic, minced
• 2 large shallots, minced
• 1 cup white wine
• 1 cup clam broth
• 1 cup grated pecorino romano
• 1/2 cup minced basil
• 1/2 cup minced parsley
• 1 lemon, zest and juice
• olive oil and butter
• salt and pepper

Bring a pot of water to boil for the pasta. You will want to time it so the pasta is done the same time as the sauce – neither take long.

Melt a bit of butter with olive oil in a large skillet. Cook scallops about 3-4 minutes per side. Remove from pan and set aside.

Add shallots and garlic and quickly saute until shallots are wilted. Add wine and bring to a boil. Add clam broth, lemon zest, and lemon juice and simmer.

Stir in basil and parsley. Stir in cheese, being careful not to bring it to a boil.

Stir in the cooked pasta and coat it well with the sauce. Let it simmer in the sauce a few minutes to pick up the flavors.

Stir in the scallops along with any juices that have accumulated in the bowl.

Check for seasoning and add salt and pepper, as desired.