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Easy Handmade Ricotta Cavatelli

A delicious tomato-free version of classic Bolognese. It's simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage.

Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed!

For These Easy Ricotta Cavatelli: 15 oz '00' flour or all-purpose flour 15 oz whole milk ricotta 2 eggs Pinch salt

Ingredients You’ll Need

Dump flour onto work surface and make a well in the center. Add your strained ricotta, eggs and a fat pinch of salt.

MAKE DOUGH

Use a fork or your hands to gradually mix the flour into the wet ingredients until a dough starts to form. Knead for about 5 minutes, until the dough is smooth and well combined.

KNEAD DOUGH

Wrap the dough in plastic wrap or cover with an inverted bowl. Let it rest at room temperature for at least 20 minutes.

REST DOUGH

Roll dough out to 1/2" thick and slice into long strips. Cut each stripe into smaller portions, aim for about 1/4 - 1/2". Bigger chunks, bigger cavatelli.

ROLL OUT DOUGH

To make ridges, roll each dough piece over a cavatelli board or fork. Shape each cavatello and repeat with the rest of the dough.

SHAPE CAVATELLI

For the recipe details,  full ingredient list & how-tos visit the site at

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