Ingredients
- 1 ½ cups whole milk ricotta
- ¼ teaspoon finely grated orange zest, more to taste
- 1 ½ teaspoons chopped fresh sage
- 1 ¼ teaspoons kosher salt, more as needed
- ½ teaspoon black pepper, more as needed
- 6 tablespoons unsalted butter
- 1 ½ pounds beets, peeled and finely grated in a food processor
- 1 ½ teaspoons balsamic vinegar
- ¾ pound fresh or dried cavatelli
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup chopped pistachios
- Nutritional Information
Nutritional analysis per serving (4 servings)
803 calories; 38 grams fat; 21 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 31 grams protein; 102 milligrams cholesterol; 1139 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a small bowl, combine ricotta, orange zest and sage. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- 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. (Watch carefully to see that it doesn’t burn.) 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 to 15 minutes. Stir in vinegar. Season with additional salt and pepper if needed.
- 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 cracked black pepper.
40 minutes
Dining and Cooking