• 1C Ricotta
  • 1C All-Purpose Flour
  • 1 Egg
  • 2-3OZ Dried Porcini Mushrooms
  • Butter
  • 1 Anchovy Filet
  • 3 Cloves Garlic (sliced)
  • 1 Box of Cherry Tomatoes
  • 4 Sage Leaves

Passo a passo

  1. In the small mixing bowl add the dried porcini and enough hot water to cover. Let soak for 30 min.
  2. In a mixing bowl, beat 1 egg, add the ricotta and mix.
  3. Add the flour and start to incorporate everything.
  4. When you can turn it onto the counter, do so, adding more flour if necessary. Looking to develop a fair bit of gluten and make this on the tougher side.
  5. Wrap in plastic wrap and allow to chill in the fridge, 30 min.
  6. Remove from fridge, pound the ball into a giant pancake 1/2” thick. Cut strips and run those strips through the cavatelli cranker. Set the final shapes onto a lightly floured sheet tray (can rest them in the freezer).
  7. In the saucepan add 2 tbsp butter, the anchovy filet, and the sliced garlic.
  8. Simmer over medium heat until the anchovy dissolves.
  9. With a spider strainer, remove the rehydrated porcini from the water (save that water) and add them to the hot pan, sauce until fragrant.
  10. Add the cherry tomatoes and sage. Saute until blistered
  11. Add the porcini water. Set heat to low.
  12. In a pot of boiling salted water add the cavatelli and cook until they float to the top. Spyder them out and add to the sauce.
  13. Stir and continue to simmer for another minute.
  14. Serve with plenty of Pecorino Romano.