Homemade Spinach pasta cavatelli 

In this blog post, I’ll guide you through the step-by-step process of making homemade spinach pasta and crafting a mouthwatering lemon and ricotta sauce. Get ready to impress your friends and family with this budget-friendly, restaurant-quality meal.

Preparing the Spinach Pasta Dough Gather your food processor for the first part of this recipe. Start by adding 120 grams (approximately 4.25 ounces) of spinach into the food processor. If your processor has a smaller capacity, add the spinach in stages and blend until it breaks down. Then, incorporate plain flour and a hint of nutmeg, remembering that nutmeg should be used sparingly. The dough will first resemble breadcrumbs before forming into a sticky, evergreen-colored mass. Keep in mind that the amount of flour can vary depending on factors like humidity, so consider the recipe a guideline and adjust accordingly. Knead the dough until it feels firm, like clay or Play-Doh, but slightly sticky. Be cautious, as the dough may stain surfaces, so avoid using wooden surfaces. Cover the dough with a plastic bag or cling film and let it rest for at least half an hour.

Preparing the Lemon and Ricotta Sauce In a mixing bowl, combine 170 grams (around 2/3 cup) of ricotta cheese with 20 grams of finely grated Granapadano (or Parmesan) cheese. Add the zest of half a lemon, a small pinch of freshly cracked black pepper, a pinch of salt, and a drizzle of extra virgin olive oil. Mix all the ingredients together, and your sauce is ready. Thinly slice a clove of garlic, keeping it whole, and set it aside for later.

Shaping the Spinach Pasta After the dough has rested, lightly dust a surface with flour and divide the dough into four equal pieces. Using a serrated knife, roll each piece into a cylinder about 30 centimeters (approximately one foot) long and evenly wide. Cut the cylinder into little pillows, each around the width of your little finger. With your knife, press each piece of pasta into your work surface and pull backward, creating a curled shape. This method produces a beautiful shell shape known as Cavatelli, a simple yet elegant pasta shape perfect for holding sauce. Repeat this process for the remaining dough.

Cooking the Spinach Pasta and Preparing the Sauce Boil two liters (roughly two quarts) of water with a heavy pinch of salt. Cook the pasta for five to six minutes until al dente. While the pasta cooks, heat a frying pan on low heat, adding a few tablespoons of extra virgin olive oil. After two minutes, add the thin slices of garlic and stir until they turn golden brown. Take caution to avoid burning the garlic, as it can turn bitter. After six minutes of cooking, use a slotted spoon to transfer the pasta to the pan, coating it in the garlic-infused oil. Add a ladle of pasta water and the prepared ricotta sauce to the pan, cooking until slightly thickened.

Step 5: Plating the Dish Spoon the pasta and sauce into your favorite bowl, garnishing with more grated Granapadano, fresh basil leaves, and a drizzle of olive oil. The final result is a restaurant-quality dish that is sure to impress your guests, all made from scratch and within your budget.

Conclusion: Congratulations on mastering the art of homemade spinach pasta with lemon and ricotta sauce. This recipe proves that gourmet meals can be prepared economically without sacrificing taste or quality. The vibrant green pasta and the creamy, tangy sauce blend harmoniously to create a dish that delights the senses. So, don’t hesitate to share this culinary masterpiece with your loved ones or treat yourself to a restaurant-worthy meal at home. For more delightful recipes and culinary tips. Happy cooking, and enjoy your delectable homemade pasta and sauce!

Yield: 2 portions

Homemade Spinach Pasta Cavatelli

Print

This easy homemade pasta dish is quick to pull together and is a great option for a healthy weeknight meal option with a bit of flare.

Ingredients

• Makes 2 portions
• Pasta Dough
• 150g / 5.3 oz plain flour or all purpose flour
• 120g / 4.25 oz spinach
• Nutmeg (20 swipes on my grater or 1/4 teaspoon)
• Ricotta Sauce
• 170g / 6oz Ricotta (recipe above)
• 20g Grana Padano (+ extra 10g each to grate on top)
• 1/2 a lemon zested
• 30ml Extra virgin olive oil (+ extra 70ml for frying and dressing the plate)
• 1 x garlic clove thinly sliced
• Salt and pepper

Instructions

1. Get a food processor and 120 grams (4.25 ounces) of spinach.
2. Add the spinach to a food processor in stages and blend until it's broken down.
3. Add plain flour and a small amount of nutmeg to the food processor and continue blending until the dough forms a breadcrumb consistency.
4. Place the pasta dough onto a lightly floured surface and knead for 2-3 minutes.
5. Allow the pasta dough to rest for 30 minutes wrapped in plastic wrap.
6. While the dough is resting, make the sauce by mixing 170 grams of ricotta, grated Parmesan or granapadano, the zest of half a lemon, a pinch of salt, a pinch of freshly cracked black pepper, and of course drizzle of olive oil in a bowl.
7. Take one clove of garlic, peel it, and slice it thinly. Add the garlic slices to the sauce.
8. After 30 minutes, shape the dough by cutting small pieces and rolling it out with a small serrated knife.
9. Place the shaped pasta on a lightly floured sheet tray.
10. Cook the pasta in boiling water for 2-3 minutes, then serve with the lemon and ricotta sauce.