Wine’n About Food-Homemade Pasta and Veggies in less than 30 minutes

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Filed Under: Glenn the funny song man's food and wine blog, recipes, toohey and fee, Wine'n About Food

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With the summer weather here, no one wants to cook in a hot kitchen. I know most of my focus has moved to the grill outside, but there are plenty of lighter dishes to be made that utilize all the fresh veggies that are in-season. Here’s a recipe I came across on The Food Network that I adapted to include all different types of veggies you may like and mixed them in with some quick home made cavatelli. It’s simple to make, tastes very homemade, and your kids may forget how packed with vitamins this is. Enjoy!!
(Adapted From the Food Network)

• 2 cups all-purpose flour, plus more for dusting
• Kosher salt
• 1/4 pound (1 1/2 cups) ricotta cheese
• 1 large egg, lightly beaten
• 2 bunches scallions, cut into 2-inch lengths
• thin sliced red and yellow peppers-to taste
• 8 ounces thin asparagus, cut into 2-inch pieces
• 1 small zuchinni cut into 2 inch lengths
• 6 tablespoons cold unsalted butter, diced
• Freshly ground pepper

Directions

Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center. Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough. Turn out onto a lightly floured surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes.

Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water. Bring a medium saucepan of generously salted water to a boil. Add the scallions; boil until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water. Drain the vegetables and set aside.

On a clean, dry surface, form the cavatelli (see instructions below).

Bring a large pot of salted water to a boil. Add the cavatelli; cook until they float and are tender, 3 to 4 minutes. Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste. Cover to keep warm.

Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat. Add the vegetables; toss until warm and glazed. Season with salt and pepper. Add the remaining 2 tablespoons butter and more pasta water to make a light sauce. Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta.

Cavatelli:

1. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
2. Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.
3. Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly.