Jeff Mauro's Cavatelli with Asparagus, Lemon & Fresh Ricotta | The Kitchen | Food Network
Jeff captures the flavors of spring in this easy pasta dish with juiced asparagus stems, lemon zest and creamy whipped ricotta!
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Cavatelli with Asparagus, Lemon and Fresh Ricotta
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 40 min (includes draining time)
Active: 25 min
Yield: 4 servings
Ingredients
One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish
Directions
Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
Bring a large pot of generously salted water to a boil.
Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
Cook’s Note
Fresh ricotta has a much more delicate flavor than most kinds with additives found in plastic tubs. You can find fresh ricotta in Italian markets or sometimes in supermarkets, mounded up high and packaged in small tin pails. It is often labeled as hand-dipped, hand-packed or hand-ladled. If you can't find fresh ricotta in the tins, Calabro is a good brand found in plastic tubs. If the ricotta is wet, drain in a damp cheesecloth-lined strainer set over a bowl in the refrigerator for a couple of hours.
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Jeff Mauro's Pasta with Asparagus, Lemon & Ricotta | The Kitchen | Food Network
Warm ricotta with asparagus gazpacho, basil and lemon - Chef: Nicholas Duonnolo from “La Ménagère”
Ingredients:
100 g fresh cow’s milk
40 g egg white
For the gazpacho:
- 2 bunches of asparagus
- 1 cucumber
- 2 bunches of fresh coriander
- 40 g apple vinegar
- Extra virgin olive oil, as needed
- Basil
For the lemon gel
- 500 ml lemon juice
- 100 ml water
- 4 g agar agar powder
Method:
1) For the baked ricotta mousse: Whisk the egg whites with a pinch of salt until firm and then carefully add the ricotta. Mix well and pour into individual oven-proof moulds. Bake at 170°C for 4 minutes.
2) For the gazpacho: Chop the asparagus, cucumber and coriander roughly and leave to marinate overnight in the apple vinegar, oil and salt. Then liquidise everything.
3) For the lemon gel: Heat the lemon juice and water in a small saucepan to boiling point, then add the agar agar. When it boils, mix well for a few seconds and then remove from the heat. Pour into a tall jug and beat. When cool, liquidise with a blender.
4) To serve: garnish a soup bowl with the lemon gel some chopped asparagus. Lay the baked ricotta mousse on top and pour the gazpacho around it, garnish with a few basil leaves.
Enjoy it's from Europe!
Easy Pasta Recipes For Dinner No Meat Asparagus Pasta Recipe
If you are looking for easy pasta recipes for dinner no meat than this asparagus pasta recipe is for you. Finding a healthy pasta recipe for dinner that is easy and delicious can be hard to find however my asparagus pasta recipe is delicious and full of flavor. I love cooking asparagus but cooking asparagus with pasta is a match made in heaven. My asparagus pasta sauce is so quick and easy to make. The asparagus cream sauce is loaded with asparagus flavor. My asparagus pasta recipe is vegetarian and cooking this easy asparagus pasta recipe takes only about 30 minutes. People always ask me for easy pasta recipes for dinner because they are tired of the same boring pasta dishes. This asparagus pasta dish is a hit with kids who are picky eaters so if you want to get them to eat their vegetables this asparagus cream pasta recipe is perfect for you. I am always trying to make healthy recipes for picky eaters. Everyone is always looking for easy recipes for homemade dinners so I always try to think of easy pasta recipes that are quick to make and loaded with flavor. Looking for a new asparagus recipe? This Creamy Asparagus Pasta recipe is a healthy version of Pasta Primavera. Feel free to use lactose free milk or even almond milk to make this asparagus pasta recipe even more healthy. I love making vegetarian recipes taste delicious so try this asparagus cream pasta today. Healthy recipes for weight loss. Easy dinner recipes for beginners. Easy dinner recipes for two.
Easy Pasta Recipes For Dinner No Meat Asparagus Pasta Recipe
-2 bunches fresh asparagus-
-1 pound pasta-
-1 tablespoon fresh garlic-
-1/2 cup heavy cream-
-1 1/2 cups Milk-
-salt and pepper to taste-
-fresh parmesan cheese to taste-
Thanks for watching please email us with any suggestions or questions
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Gennaro makes Ricotta Ravioli
Jamie Oliver's Italian mentor Gennaro Contaldo cooks up a beautiful Ravioli filled with ricotta, lemon and mint. Loads more at JamieOliver.com.
For more nutrition info, click here: