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Easy Ricotta Cavatelli Recipe at Home

A soft and pillowy Italian pasta made with fresh ricotta cheese. This ricotta cavatelli recipe is easy to make at home and pairs perfectly with sauces like brown butter sage, tomato basil, or creamy Parmesan. Ideal for weeknight dinners or special meals.
Print Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 4
Course: pasta
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 250g fresh ricotta cheese (whole milk recommended)
  • 1 to 1.5 cups 120–180g all-purpose flour
  • 1 egg optional
  • 1/2 tsp salt
  • 1 tsp olive oil optional
  • 1 –2 tbsp fresh herbs optional – basil, parsley, or thyme

Equipment

  • Large mixing bowl
  • Spoon or spatula
  • Floured surface for kneading
  • Knife or dough cutter
  • Fork or cavatelli board
  • Large pot for boiling
  • Slotted spoon or colander

Method
 

  1. Prepare the dough: In a large bowl, mix ricotta, salt, and egg (if using). Gradually add flour until a soft dough forms. Knead lightly for 2–3 minutes on a floured surface.
  2. Shape the cavatelli: Divide dough into small logs about 1/2 inch thick. Cut into 3/4-inch pieces. Shape each piece by pressing with your thumb or rolling over a fork/cavatelli board. Dust with flour to prevent sticking.
  3. Cook the pasta: Bring a large pot of salted water to boil. Cook cavatelli in batches for 2–4 minutes until they float. Drain using a slotted spoon.
  4. Serve: Toss with your choice of sauce and garnish with Parmesan or fresh herbs. Serve immediately.

Notes

  • Use fresh, well-drained ricotta for best results.
  • Do not over-flour the dough; it should remain soft and tender.
  • Shape pasta evenly for consistent cooking.
  • Freeze shaped cavatelli on a tray, then store in zip-lock bags for up to 1 month.
  • Test one piece before draining to ensure perfect texture.