Ricotta Cavatelli From Cecconi's Chef Sigala
|Start the diet tomorrow.|
1/2 lb. all-purpose flour
1/2 lb. ricotta cheese
1/4 lb. grated parmesan cheese
1 whole egg
Pinch of ground nutmeg
1/2 qt. heavy cream
1/2 chopped shallots
1/2 glass dry white wine
1/4 lb. wild mushroom mix
1/2 garlic clove
1/4 cup grated parmesan cheese
For the sauce: In a sauce pan, sauté chopped shallots until soft but not brown. Add a quarter of a glass of dry white wine and cook until alcohol has evaporated, then add heavy cream and let reduce by half.
In a separate pan, sauté the wild mushrooms with garlic and butter. Season with salt and pepper and add it on the cream sauce.
For the cavatelli: Mix the flour with the ricotta, parmesan, and nutmeg, and then add the eggs. Gradually work the mixture together, adding more flour if necessary to make a soft, but not sticky, dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with plastic, for 30 minutes.
With a rolling pin, roll out the cavatelli dough until about ¼ inch thickness, then cut strips about 2-inches wide and make sure to keep the dough strips a similar width. Keep the strips well floured and pass through a cavatelli maker (you can buy for around $30 on Amazon).
Once the cavatelli drops out of the cutter, toss them in a little more flour and place them on a baking sheet. (They can keep in the fridge for about two days.) Bring a saucepan of salted water to a boil, add the cavatelli, and cook for about three minutes.
Add the cooked cavatelli to the sauce and add grated parmesan cheese. Garnish the cavatelli with fresh truffle or a bit of truffle oil.
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