prep time: tbd
cook time: tbd
1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest
1 1/2 teaspoon chopped fresh sage
1 1/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons unsalted butter
1 1/2 pounds beets - peeled and finely grated in a food processor
1 1/2 teaspoon balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated parmigiano-reggiano
1/4 cup chopped pistachios
1. in a small bowl, combine ricotta, orange zest and sage. season with salt and pepper to taste. cover and refrigerate until ready to use.
2. in a large heavy skillet over medium heat, melt 5 tablespoons of butter. cook until foam subsides and butter is a deep hazelnut color, about 5 minutes. stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. reduce heat to low, cover and cook until beets are very tender, about 10 - 15 minutes. stir in vinegar. season with additional salt and pepper if needed.
3. meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente. drain, reserving 1/3 cup cooking liquid. transfer pasta to a large warmed serving bowl. toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid. toss well, add remaining cooking liquid if necessary to reach a creamy consistency. stir in beet mixture. season with salt and pepper. dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and pepper.
- new york times, october 2013