Cavatelli with ricotta and mortadella, this recipe is easy and quick with only the pasta cooking required.
It has a unique aroma thanks to the mortadella, and you will need very few ingredients to make it.
To complete it, I used salted sheep ricotta; however, you can choose your preferred grated cheese, or omit it if the ricotta suffices and you want a creamier recipe.
For the mortadella, I used the classic small ball sold in supermarkets; you can also substitute it with a thicker cut mortadella that you can slice into strips or cubes, depending on the thickness.
Below are some other ideas to use mortadella in an appetizing and different way.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz cavatelli (or short pasta of your choice)
- 5 oz mortadella (in one slice or the small ball)
- 9 oz cow's milk ricotta
- 1 tbsp coarse salt (for the pasta)
- 3/4 tsp fine salt (for seasoning)
- as needed salted ricotta (grated)
Tools
- 1 Pot
- 1 Bowl
- 1 Spoon
- 1 Ladle
- 1 Grater
Steps
To make Cavatelli with Ricotta and Mortadella, first cook the cavatelli in plenty of salted water for the time indicated on the package.
Meanwhile, cut the mortadella into cubes or as you prefer.
In a bowl, soften the ricotta with a ladle of pasta cooking water until you obtain a creamy mixture.
Drain the pasta and in a bowl combine it with the ricotta and mortadella.
Grate the salted ricotta when ready to serve.
Mix and serve.
