Some of my most cherished childhood memories are wrapped up in the scent of my grandmother’s kitchen. For every birthday, I was allowed to choose my special celebration dinner, and without fail, I always asked for cavatelli. It was a family affair: my grandmother would masterfully mix the dough, I’d sit at her kitchen table turning the crank on her well-worn pasta machine to form the perfect little pasta shells, and my mom would create a beautiful sauce to bring it all together. This recipe is a tribute to those moments—a fresh, vibrant, and completely vegetarian version of my all-time favorite dish, perfect for creating your own delicious memories.
Ingredients
• For the Homemade Ricotta Cavatelli (Makes 1 pound / 450g)
• 1½ cups / 180g all-purpose flour
• ½ cup / 85g semolina flour
• ½ teaspoon salt
• 1 large egg, beaten
• 8 ounces / 225g whole milk ricotta cheese
• For the Tomato & Pea Sauce (Serves 4 to 6)
• Salt, for pasta water and to taste
• 1 pound / 450g homemade cavatelli (from above) or dried store-bought
• 3 tablespoons / 45ml olive oil
• 1 Spanish onion, cut into small dice
• 3 cloves garlic, thinly sliced
• ½ teaspoon smoked paprika (optional, for a savory note)
• 2 cups / 400g pear or cherry tomatoes (red and yellow), halved
• 1 tablespoon / 15g freshly ground black pepper
• 8 ounces / 225g fresh or frozen garden peas, shelled and blanched if fresh
• 2 tablespoons / 28g unsalted butter, at room temperature
• 1 teaspoon red pepper flakes (optional)
• ½ cup / 120g ricotta cheese, for serving
• 2 tablespoons julienned fresh mint leaves
• Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Instructions
1. To Make the Cavatelli Dough
2. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, and salt. Add the beaten egg and ricotta cheese.
3. Knead on medium speed for 5-7 minutes, until the dough is smooth and forms a ball. If the dough is too sticky, add a tablespoon of flour at a time.
4. Remove the dough from the bowl, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
5. Once rested, form the cavatelli using a cavatelli machine according to the manufacturer’s directions. Alternatively, roll the dough into thin ropes, cut into ½-inch pieces, and press each piece with your thumb against a gnocchi board or the tines of a fork to create a curl.
6. To Make the Sauce & Assemble
7. Bring a large pot of generously salted water to a boil.
8. While the water heats, place a large sauté pan over medium heat. Add the olive oil and the diced onion. Sauté for 2-3 minutes until the onion is translucent.
9. Add the sliced garlic and smoked paprika (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
10. Add the halved tomatoes to the pan. Season with salt and pepper and toss gently. Cook for 5-7 minutes, until the tomatoes begin to wilt and release their juices, creating a light sauce.
11. Stir in the peas and toss to combine. Remove the pan from the heat and set aside.
12. Add the fresh cavatelli to the boiling water. Cook for about 3-4 minutes, or until they float to the top. If using dried pasta, cook according to package directions.
13. Before draining the pasta, reserve ½ cup of the starchy pasta water. Drain the pasta well.
14. In a large bowl, toss the hot, drained pasta with the room temperature butter until it melts and coats the cavatelli. Season with a little more salt and pepper.
15. Pour the tomato and pea mixture over the pasta. Add a splash of the reserved pasta water to help the sauce come together and toss everything well to combine. Add more pasta water as needed to reach your desired consistency.
16. Taste and adjust seasoning, adding the red pepper flakes if you like a bit of heat.
17. Divide the pasta among warm bowls. Top each serving with a generous dollop of ricotta, a sprinkle of fresh mint, and a grating of Parmigiano-Reggiano, if desired. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 580 kcal
• Protein: 22g
• Carbohydrates: 85g
• Fat: 18g
• Fiber: 7g
• Please note this is an estimate and can vary based on used.
Pro Tips
• Don’t skip the pasta water! The starchy water is liquid gold, helping the sauce cling to the pasta for a silky, restaurant-quality finish.
• No cavatelli machine? No problem! Roll the dough into thin ropes, cut into ½-inch pieces, and press each piece with your thumb against a gnocchi board or the back of a fork to create the signature curl.
• For an extra layer of savory depth, sauté 8 oz (225g) of sliced cremini mushrooms with the onions until golden brown before adding the garlic.
• Make a big batch of the fresh cavatelli and freeze it. Lay the formed pasta on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. It will last for up to 3 months for a quick weeknight meal.
FAQ
Q: Can I make this cavatelli recipe vegan
A: Yes, you can adapt this recipe to be fully vegan. For the cavatelli, use a high-quality vegan ricotta and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or simply omit it and add a little extra water or olive oil until the dough comes together. For the sauce, use olive oil or vegan butter instead of dairy butter, and serve with a vegan parmesan alternative or a sprinkle of nutritional yeast instead of the Parmigiano-Reggiano and ricotta topping.
Q: How can I add more protein to this vegetarian pasta dish
A: This dish already contains a good amount of protein from the ricotta and peas. To boost it further, you can add one 15-ounce can of rinsed and drained chickpeas or cannellini beans to the sauce along with the tomatoes. They will add a creamy texture and a significant protein and fiber boost.
Q: Can I make the cavatelli or sauce ahead of time
A: Absolutely! This recipe is great for meal prep. You can make the fresh cavatelli and freeze it for later use. Simply arrange the formed pasta in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag for up to 3 months. Cook directly from frozen, adding an extra minute or two to the boiling time. The tomato and pea sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q: Is it possible to make this recipe gluten-free
A: To make gluten-free cavatelli, you would need to substitute the all-purpose and semolina flours with a high-quality gluten-free all-purpose flour blend that is suitable for pasta making. The texture may be slightly different, and the dough might be more delicate to work with, but it is possible. Ensure all other ingredients are certified gluten-free.
