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Fresh Ricotta Cavatelli

Michael Symon
  • 60 minutes
  • Serves

INGREDIENTS

1 cup

Basil, lightly packed and torn Leaves

2 pints

Cherry tomatoes

4 cloves

Garlic

3

Eggs

1

Tomato sauce, Fresh

1

Ricotta cavatelli

3 cups

All-purpose flour

1

Kosher salt and freshly ground pepper

1/4 tsp

Salt

1

Olive oil

1/2 cup

Parmigiano-reggiano

16 oz

Ricotta, Fresh