Recipe: Ricotta Cavatelli Primavera

(WXYZ) - Chef Luciano Del Signore from Bacco Ristorante makes Ricotta Cavatelli Primavera.

Here is the recipe.

For the pasta dough:

3 cups of A.P. flour
1# of fresh Ricotta cheese
2 ea. Eggs
Salt and pepper

Simply add all ingredients to a small mixer (kitchen-aid) with a dough hook as the attachment and mix on speed 1.
If mixing by hand, first mix the cheese and the flour as well as the salt and pepper. Then incorporate the eggs.
After dough is formed, allow to rest for 10 minutes.

For the Sauce:
¼ cup of chopped shallots
¼ cup of fresh English Peas
¼ cup of peeled fresh Fava Beans
¼ cup of shitake mushrooms, halves
1/8 cup of white wine
1/8 cup of chicken stock
½ tsp of fresh chopped garlic
¼ cup of fresh chopped roma tomatoes ( not canned )
3 tbls of extra virgin olive oil
Salt and pepper

Preperation
Use a large sauté pan for your primavera sauce. Put the olive oil in the pan and place on hi heat. Just before the olive oil starts to smoke, add the mushrooms. Once the mushrooms start to brown, add the shallots and garlic, and season with salt and pepper. Place on medium-high heat. When you see that the shallots have color, add your fresh tomatoes, favas, and peas. De-glaze the pan with the white wine and chicken broth, then allow to simmer for 10 min.

In a separate pot, boil water for your cavatelli. Cook cavatelli in salted boiling water for 4 minutes. Strain the pasta and add to the sauce, cook pasta in the sauce for two minutes, add cheese and mix. Then serve.