Ricotta Cavatelli with Aubergine and Tomato Sauce from The Vegetarian Kitchen by Prue Leith and Peta
Cavatelli, from southern Italy, are formed by hollowing out short lengths of dough using your fingertips. This type is made with ricotta, which makes it a bit softer, almost like a cross between gn...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
Ingredients
- salt and black pepper to season
- 10 g unsalted butter
- 1 × 400 g tin chopped tomatoes
- a small handful of basil leaves, torn
- 2–3 tbsp vegetable oil
- 1 small aubergine, diced
- 3 garlic cloves, finely chopped
- 1 tsp tomato purée
- 300 g ricotta
- 210 g plain flour plus extra for dusting
- a pinch of salt
- grated vegetarian Parmesan-style cheese to serve
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Mediterranean Ricotta and Aubergine Spaghetti
weightlossresources.co.uk
Mediterranean Ricotta and Aubergine Spaghetti
weightlossresources.co.uk
Cavatelli with Ricotta and Romesco Sauce
italpasta.com
Ricotta cavatelli: fresh pasta recipe
finedininglovers.com
Handmade Cavatelli with Arrabbiata Sauce Recipe | Samsung Food App
app.samsungfood.com
Ricotta Cavatelli
recipecloudapp.com
Ratatouille & ricotta macaroni | Good Food
bbcgoodfood.com
Make Your Own Ricotta Cavatelli - Appetito
appetitomagazine.com