Creekview’s “Ricotta Cavatelli”

Prep Time: 1 hour (for kneading/resting of dough)
Cook Time:
2-3 mins.

-2.5 lbs smooth ricotta
-5 eggs
-1/4 cup grated pecorino romano cheese
-1/4 teaspoon fresh nutmeg
-2 teaspoon salt
-1 teaspoon black pepper
-5 cup Flour (double zero works best)

1). In a large bowl combine all ingredients except flour and mix until smooth
2). Add flour and mix until dough forms
3). Turn out onto work surface and gently knead for 2-3 minutes
4). Cover with plastic wrap and rest in fridge for 1 hour
5). On a floured work surface roll dough out to approx 1/8 inch thickness
6). Cut into small rectangles and twist into cavatelli shape
7). Boil in salted water for 2-3 mins and enjoy with sauce/meats of your choice

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