Cavatelli with ricotta sauce and pangritata recipe
 Make your own cavatelli pasta to serve with this creamy ricotta and spinach sauce. ½ tsp salt, plus extra for cooking300g/10½oz semolina flour ½ tsp salt, plus extra for cooking 300g/10½oz semolina flour 2 tbsp olive oil1 garlic clove, thinly sliced100g/3½oz baby spinach100g/3½oz ricotta2 free-range eggs, beaten50g/1¾oz Parmesan, grated50g/1¾oz pecorino cheese, grated1 bunch fresh basil, finely choppedfreshly ground black pepper 2 tbsp olive oil 1 garlic clove, thinly sliced 100g/3½oz baby spinach 100g/3½oz ricotta 2 free-range eggs, beaten 50g/1¾oz Parmesan, grated 50g/1¾oz pecorino cheese, grated 1 bunch fresh basil, finely chopped freshly ground black pepper 1 tsp finely chopped whole dried red chilli1 lemon, fine zest only3 tbsp fried breadcrumbs 1 tsp finely chopped whole dried red chilli 1 lemon, fine zest only 3 tbsp fried breadcrumbs Method To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge.Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. To make the pangritata, mix all of the ingredients in a small bowl. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge. To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge. Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. To make the pangritata, mix all of the ingredients in a small bowl. To make the pangritata, mix all of the ingredients in a small bowl. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. Serve the ricotta cavatelli in warmed bowls and top with the pangritata.