Handmade Cavatelli with Spring Pea Sauce Ricotta
Ingredients
- ½ cup plus 2 tablespoons all-purpose flour
- ¼ cup white rice flour
- ¼ teaspoon fine salt
- ½ cup whole milk ricotta
- 1 large egg
- ½ cup English peas
- ½ cup snap peas
- ¼ cup Parmigiano-Reggiano
- 1 ounce plus zest lemon
- ½ cup plus 2 tablespoons chicken stock
- 6 tablespoons unsalted butter
- ½ ounce chopped parsley
- ½ ounce chiffonade basil
- 2 ounces whole milk ricotta
- 6 each pea tendrils
Instructions
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