Cavatelli Mortadella

Created and prepared by Chef Justin Severino of Morcilla in Pittsburgh.

Difficulty Level
Medium

Cook Time
45min.

Ingredients

  • Pasta Recipe:
  • 15 OUNCES Ricotta
  • 3 Eggs, beaten
  • 4 1/3 CUPS All purpose flour
  • Method Cavatelli:
  • ¼ CUP Mortadella, cubed
  • 1 CUP Cavatelli, cooked
  • ¼ CUP Asparagus, blanched and cut
  • ¼ CUP Mascarpone
  • 1 TBSP Roasted garlic
  • To Taste Vegetable stock

Directions

  1. 1 In a large bowl, mix eggs, ricotta and flour until a ball is formed and the dough starts to pull away from your fingers when mixing. Let rest 30 min wrapped in plastic.
  2. 2 Then roll out into ½ thick sheet and cut into ½ in squares. Using a gnocchi board or back of a fork, take one square and press on the board using your thumb and roll the cavatelli off the board into a shell shape. Repeat with each square flouring the board and the pasta in between. Blanch in salted boiling water until floating. Strain.
  3. 3 In a small pot, heat roasted garlic in a small amount of oil until fragrant. Then add mortadella, asparagus, and a small amount of veg stock. Add cavatelli and stir in mascarpone until melted and creamy. Add a pinch of Parmesan and salt. Put in bowl top pasta with olive oil, grated Parmesan, toasted pistachios and cracked pepper.
  4. 4 Add a pinch of Parmesan and salt. Put in bowl top pasta with olive oil, grated Parmesan, toasted pistachios and cracked pepper.