Ricotta Cavatelli with Black Truffle

Enjoy a sophisticated spin on homemade pasta with one of the most highly requested recipes of 2025 from Three Sisters Executive Chef Joey Edwards.

Ricotta Cavatelli with Black Truffle
Serves 6 to 8

Cavatelli

• 425 grams 00 (double zero) flour, plus extra for shaping
• ½ teaspoon salt, plus extra for cooking pasta
• 227 grams whole milk ricotta cheese
• 2 large eggs
• 2 Tablespoons water

Place the flour and salt into the bowl of a stand mixture fitted with the dough hook attachment and mix on low speed for 4 to 5 seconds. Place the ricotta and eggs in a small mixing bowl and whisk until combined. Add the mixture to the flour and combine on low speed for 1 minute.

With the mixer running gradually, add just enough water until the dough forms and is not sticky, but just holds together. It will be softer than the regular egg yolk pasta dough. Transfer the dough to a countertop and knead until it becomes a smooth ball, 2 to 3 minutes. Wrap in plastic wrap and set aside to rest for 30 minutes.

Cut the dough into quarters, keeping the portions you are not shaping covered with a damp tea towel. Take one of the quarters and roll into a long rope, about ½ inch in diameter. Cut the rope into ¼-inch pieces, then use a gnocchi board to press and drag each piece towards you, creating the characteristic hollow, curled shape. Place the shaped pieces on a lightly floured baking sheet to prevent sticking. Repeat with remaining dough.

Bring a large pot of heavily salted water to a boil over high heat. Add the cavatelli and stir gently to prevent sticking. Cook until the pasta floats to the top of the water and is tender, 3 to 4 minutes. Using a slotted spoon or spider, drain the pasta, and transfer to a bowl.

Black Truffle Butter

• 8 ounces high quality butter, such as Banner or Kerrygold, room temperature
• 12 ½ grams black truffle, microplaned
• 4 grams kosher salt
• 4 grams salted black peppercorns, crushed
• 3 grams truffle oil
• 1 garlic clove, microplaned

Place the butter, truffle, salt, peppercorns, truffle oil and garlic in a large bowl and stir to combine. Set aside. Refrigerate or freeze any unused butter for another use.

Topping

• 2 ounces Parmigiano Reggiano
• Sherry vinegar, to taste

To serve:
Add 2 Tablespoons of the truffle butter for each serving of pasta, or as desired. Toss well to coat all pasta. Transfer to individual serving bowls. Sprinkle with the Parmigiano-Reggiano, a splash of sherry vinegar, and serve immediately.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!