Homemade Cavatelli with Asparagus in a Roasted Garlic Sauce


There’s nothing I like more than working 12 hours and coming home to make a huge dinner from scratch.


No, seriously, there is nothing I like more.


I just picture certain people’s faces while I am violently beating the eggs.


Big stress reliever.


But you have to be careful if you make your own pasta.


It’s dangerously addictive.


Cavatelli- the gateway noodle.














You’ll never (be allowed) to buy Ronzoni again.


Roasted Garlic Cream Sauce
  • 5 heads garlic (depending on size)
  • 2 tablespoons olive oil
  • ⅝ tsp salt
  • ⅝ tsp pepper
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ⅝ cup gruyere
  • ⅓ cup parmesan
  1. Roast garlic by cutting off bottom quarter of head, exposing all cloves.
  2. Drizzle with olive oil, salt and pepper and tent in tin foil cut side up.
  3. Bake at 375 for 1 hr till golden brown and super soft.
  4. Melt butter in pan, add flour and cook for 1 minute.
  5. Add 2 cups of milk and bring to a boil until sauce thickens.
  6. Add roasted garlic and puree.
  7. Add cheeses
Homemade Cavatelli with Asparagus
  • 2 cups all purpose flour
  • 8 oz fresh ricotta cheese
  • 1 large egg
  • 1 stick unsalted butter
  • 1 bunch asparagus (trimmed and thinly sliced)
  • 2 tablespoons fresh parsley
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  1. Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
  2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  3. Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a ½-inch-thick log. With a knife or bench scraper, cut the log into ½-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
  4. Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
  5. Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with ¾ cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parsley.



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