Ricotta Cavatelli Dough 16 oz. whole milk ricotta cheese1 whole egg1 teaspoon salt1 lb. of flour, 3 1/2 cups — 4 cups All Purpose flourMethod: Mix all the ingredients together and knead dough for 5 minutes. Make sure dough is firm. If the dough is too wet, it will stick inside a mechanical cavatelli roller. And it will also be difficult to shape by hand. Basil, Walnut Pesto2 cups basil leaves, packed1/2 cup parsley leaves1/2 cup parmesan cheese1/2 cup walnuts 1/2 cup pumpkin seeds2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 1/2 cup olive oiljuice of lemon, salt, pepper to tasteBlend until emulsified.Arugula, Roasted Almond Pesto2 cups baby arugula leaves 1 cup parsley leaves1/2 cup parmesan 1/2 cup roasted almonds2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 1/2 cup olive oiljuice of lemon/ salt, pepper to tasteBlend until emulsified.Mint, Pistachio, Pumpkin Seed Pesto (dairy free)2 cups mint leaves 1/2 cup baby spinach 1/2 cup pistachios¼ cup pumpkin seeds2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 1/2 cup olive oiljuice of lemon/ salt, pepper to tasteBlend until emulsified.
