Ingredients Jump to Instructions ↓

  1. 8 ounces extra-virgin olive oil

  2. 2 tablespoons sliced garlic

  3. 8 ounces freshly sliced porcini mushrooms

  4. 6 to 8 ounces diced and blanched calabaza

  5. 1 pound cooked Espresso Cavatelli, recipe follows

  6. 1 1/2 cups light chicken stock

  7. 8 ounces butter

  8. 6 to 8 ounces fontina cheese , grated

  9. 1 orange, zested

  10. 2 tablespoons fresh chopped chives

  11. 16 leaves fresh arugula

  12. 16 1/2 ounces all-purpose flour , plus more for flouring work surface Pinch kosher salt

  13. 1 tablespoon instant espresso powder

  14. 12 ounces ricotta cheese

  15. 1 whole egg

  16. 1 1/2 to 2 ounces milk

Instructions Jump to Ingredients ↑

  1. In a large saute pan over a medium heat, add olive oil and garlic. Once garlic begins to brown slightly, add porcini mushrooms and allow to brown with the garlic . Once mushrooms and garlic are golden brown, add calabaza and cavatelli and toss with garlic and mushrooms until all ingredients are mixed together and hot. Add chicken stock and butter and reduce until 1/3 of the original liquid remains. Add remaining ingredients and toss until well incorporated. Adjust seasoning as desired and serve in pasta dish.

  2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  3. In a large bowl, combine flour, salt and espresso and mix well. Make a small well in the center and add ricotta, egg and milk and start to mix all the ingredients together. Once combined, take dough mixture and begin kneading it on a lightly floured surface for about 10 minutes until firm and smooth. Wrap in plastic wrap and refrigerate for 20 minutes. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.

  4. Yield: about 2 pounds of dough


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