Ricotta Cavatelli with Cavolo Nero, Mascarpone & Pinenuts

Recipes & food styling Hayden Phiskie / Photography Manja Wachsmuth

	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

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.