Spinach Ricotta Cavatelli With Tomato Sauce. - cooking recipe

Ingredients
    SAUCE
    1/2 cup sun-dried tomato (not packed in oil)
    2 teaspoons olive oil
    2 lbs plum tomatoes, cored and quartered
    4 garlic cloves, smashed
    1 cup finely chopped fresh basil
    1/2 cup chicken broth
    salt & freshly ground black pepper
    2 tablespoons freshly grated parmesan cheese
    2 teaspoons freshly grated parmesan cheese
    CAVATELLI
    1 1/4 cups low-fat ricotta cheese (12 ounces)
    1/4 cup thawed frozen spinach, squeezed dry and chopped
    1 large egg yolk
    1 tablespoon olive oil
    1 3/4 cups all-purpose flour
    1 cup semolina
    1 tablespoon salt
    1/2 teaspoon fresh ground white pepper
Preparation
    Make the cavatelli: Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste.
    Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball.
    Scrape the dough out onto a lightly floured work surface and knead briefly.
    Wrap the dough in plastic and let stand at room temperature for 30 minutes.
    Make the sauce: Cover the sun-dried tomatoes with hot water and let soak until plumped, about 25 minutes. Drain well and coarsely chop, then transfer to a mini-processor and puree.
    Heat the oil in a saucepan. Add the fresh tomatoes and garlic and cook over moderate heat, stirring, until the tomatoes release their juices, about 3 minutes.
    Add the basil and Chicken Stock, cover and simmer over low heat until the tomatoes are very soft, about 5 minutes. Strain the sauce, pressing on the tomatoes to extract as much sauce as possible. Stir in the sun-dried tomatoes and season with salt and black pepper.
    Cut the cavatelli dough into 10 equal pieces. On a lightly floured work surface, using both hands, roll out each piece of dough into a 1/2 -inch-thick rope.
    With a fork, cut the rope into 1/2 -inch pieces. Press the side of the fork lengthwise into the center of each piece. Set the cavatelli on a lightly floured baking sheet.
    In a large pot of boiling salted water, cook the cavatelli in batches, stirring, until they rise to the surface, about 4 minutes. Drain the cavatelli and divide them among 8 shallow bowls.
    Pour 1/2 cup of the hot tomato sauce over each portion and sprinkle each with 1 teaspoon of the Parmesan cheese.

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