Ingredients
| RICOTTA CAVATELLI | |
| 500g ricotta | |
| 500g 00 pasta flour | |
| 2 egg yolks | |
| 10g salt | |
| CAVOLO NERO SAUCE | |
| 1kg cavolo nero, stalks removed and discarded | |
| 5 cloves garlic | |
| a pinch of chilli flakes | |
| 100ml extra virgin olive oil | |
| 200g mascarpone | |
| pinenuts, toasted, to serve | |
| parmesan, to serve |
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Instructions
| 1. | RICOTTA CAVATELLI |
| 2. | Mix all the ingredients in a large bowl and use your hands to combine into a dough. |
| 3. | Wrap in plastic wrap and put in the fridge to rest for at least an hour. |
| 4. | Cut the dough into about 16 strips. Roll each strip into a rope, roughly 1cm thick. |
| 5. | Coat with flour and cut into short lengths about 1cm long. |
| 6. | Use your thumb to press and roll each piece of dough creating a curl (you can use a gnocchi board or the back of a fork to make ridges if you like). |
| 7. | Add the cavatelli to a large pot of boiling water and cook until they float to the top, 2-3 minutes. |
| 8. | CAVOLO NERO SAUCE |
| 9. | Blanch the cavolo nero in salted boiling water for about 5 minutes (keep about 200ml of the cooking water for later). |
| 10. | Drain and, when cool enough, squeeze and roughly chop. |
| 11. | Put the garlic, chilli flakes and olive oil in a cold saucepan and cook on a low heat until the garlic starts to turn light brown. |
| 12. | Add the cavolo nero to the saucepan and cook for a couple of minutes. |
| 13. | Blend in a food processor in batches until smooth, adding the reserved cooking water to help smooth out the sauce. |
| 14. | Return to the saucepan, add the mascarpone and bring back to the boil. |
| 15. | Add the cavatelli to the sauce and mix. |
| 16. | Serve on a plate with toasted pinenuts and parmesan. |
Recipes & food styling Hayden Phiskie / Photography Manja Wachsmuth