New This Month

Mint Cavatelli

This recipe should be paired with Harold Dieterle's delicious Spicy Duck Meatballs.

  • Servings: 4

Source: The Martha Stewart Show, March Winter 2008


  • 1/3 cup fresh ricotta cheese
  • 1 large egg
  • Coarse salt and freshly ground pepper
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons chopped mint
  • Olive oil


  1. In a large bowl, mix together ricotta and eggs; season with salt and pepper. Gradually sift in 3/4 cup flour. Add mint and knead mixture until a dough forms. Turn dough out onto work surface and knead a few more times until smooth; form dough into a ball, cover with plastic wrap, and let stand 30 minutes.

  2. Sprinkle work surface with remaining 2 tablespoons flour. Turn dough out onto floured work surface and knead flour into dough. Roll out dough until it is 1/4 inch thick. Using a sharp knife, cut dough into 1-inch-wide strips. Run dough through a cavatelli maker or cut each strip into 1-by-1/2-inch pieces.

  3. Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add cavatelli to boiling water and cook until tender and floats to the surface, about 1 1/2 minutes. Drain and transfer cavatelli to a baking sheet. Drizzle with olive oil and let cool.

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