Cavatelli, Sausage, Broccoli Rabe en Brodo

Yields

4-6 servings

Cook Time

1 hour, 15 minutes

Ingredients

Ricotta Cavatelli Dough    

  • 1 ¼ cups Semolina flour + bench flour
  • 1 ¼ cups all-purpose flour
  • 1 tsp. salt
  • 1 cup ricotta
  • 1 egg
  • 2+ oz. water

Sausage & Broccoli Rabe Sauté

  • 2+ tbsp. olive oil
  • 6 oz. ground pork/sausage 
  • 4 cloves garlic, smashed
  • 1 shallot or scallion, sliced
  • 1-2 sweet peppers, sliced
  • 1 mushroom, sliced
  • 4 sundried or grape tomatoes, halved
  • 2 cups chicken broth
  • 3 oz. chickpeas with liquid
  • S&P TT
  • 4 stalks broccoli rabe, chopped, stems & tops separated
  • Sriracha, optional
  • 3 oz. shaved parmesan

Method

Ricotta Cavatelli Dough    

    1. In a large mixing bowl, blend the flours and salt until uniform in color. 
    2. Make a well in the center of the flour mixture, add ricotta, egg, and water.
    3. Mix with a wooden spoon, then gradually bring the flour into the liquids until dough comes together.
    4. Knead dough with your hands until smooth. Place dough in a piece of plastic wrap lightly dusted with Semolina. Let dough rest while preparing the sauce.

Sausage & Broccoli Rabe Sauté

  1. In a heavy-bottom pot, heat 1 tbsp. oil. Add pork/sausage, break up and brown on medium-low heat.
  2. Move meat to the sides of the pot and add more oil if necessary.
  3. Add garlic, shallot, peppers, mushrooms and tomatoes. Sweat for a few minutes.
  4. Then add broccoli rabe stems, continue to cook for 2 minutes then add leaves, cook 2 minutes more.
  5. Deglaze with broth, then add chickpeas with liquid and simmer for 2 minutes. Turn off heat.
  6. Adjust seasoning with S&P, add sriracha if desired.
  7. Set aside until ready to toss with cooked pasta, more oil if desired, and cheese.

Cutting, Forming & Cooking

    1. Cut dough into equal portions. Roll dough into ‘ropes’ about the thickness of your finger. 
  • To form:

By Hand:

Cut into 1-inch pieces, roll each piece away from you on a board with your thumb, or use two fingers and roll towards you.

Machine Method:

Flatten ropes slightly, guide ropes though machine while cranking.

  1. Transfer to a sheet pan lined with paper and dusted with Semolina, do not stack too high.
  2. When ready, plunge into rapidly boiling, salted water for 2-3 minutes. Work in batches.

Drain pasta, gently stir into sauce. Garnish with shaved Parmesan. Enjoy!

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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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