How to Make Ricotta Cavatelli Pasta with Broccolini & White Beans Gelson's

Ingredients

• 2 cups all-purpose or 00 flour, plus more for dusting
• 12 oz whole milk ricotta cheese, drained
• 1 tsp kosher salt, plus more for boiling water
• 1 large Gelson’s egg
• Kosher salt, to taste
• ¼ cup extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1 tsp Gelson’s crushed red pepper
• 1 bunch broccolini, blanched and chopped into 3” strips
• 15-oz can cannellini beans, drained and rinsed
• ½ cup white wine
• 4 cups fresh ricotta cavatelli
• ½ cup pasta water
• Freshly ground Gelson’s black pepper, to taste
• ¼ cup grated Parmigiano-Reggiano cheese
• 2 Tbsp parsley, chopped