Cavatelli: Little Pillows of Southern Soul

Growing up, cavatelli was not something I saw on my grandparents’ table. My family roots stretch deep into the mountains of northern Italy, the land of butter, Parmigiano, and filled pastas like tortelli and anolini in brodo. I think my first experience with cavatelli might have been at an aunt’s house or perhaps at a small neighborhood restaurant. It is also possible that it happened on Arthur Avenue in the Bronx. If you've never been you should go! It seems beautifully trapped in time, filled with Italian traditions where you still buy your cheese at the cheese shop, your salumi at the pork store, your bread at the bakery, and so much more.

Jump to Recipe

Jump to Wine Pairing

Traditional cavatelli come from the southern regions of Italy such as Puglia, Molise, Campania, and Basilicata. The word cavatelli comes from cavare, meaning “to hollow out” or “to carve.” It perfectly describes the way the dough is rolled and pressed to create that small shell shape that holds sauce so beautifully. In the south, cavatelli are often made with only semolina flour and water, a humble and resourceful combination that reflects the simplicity of the southern landscape and the creativity of its people.

While the traditional flour-and-water cavatelli is most strongly associated with Puglia, Molise, and Basilicata, the ricotta version likely originated in the neighboring region of Campania, particularly around Naples and Salerno, where ricotta from cow’s milk was more common than in the arid south. This version spread through southern and central Italy, especially in areas where sheep’s or cow’s milk ricotta was abundant.

In Campania and parts of Abruzzo and Lazio, the softer ricotta dough became a Sunday favorite, prized for its tender texture. It was also a way for families to use leftover ricotta after making cheese or desserts. Over time, it became the more “luxurious” version of cavatelli, often reserved for holidays or guests.

Today, ricotta cavatelli can be found across Italy, but they remain most common in Campania and Abruzzo, often paired with light tomato sauces, seasonal vegetables, or a touch of seafood.

Like most Italian dishes, every region and every family makes its own version. My favorite is made with ricotta, which transforms these rustic shapes into delicate little pillows. The texture becomes softer and more luxurious, and when tossed in a simple sauce, it feels like something between pasta and poetry. All you need to make them is a gnocchi board, which is very inexpensive and easy to find. If you do not have one, you can use the back of a fork or the side of a butter knife to create those little ridges that hold the sauce so beautifully.

I love making it at home, especially with a light tomato and zucchini sauce that captures the brightness of late summer and lets the pasta shine in all its tender perfection. I love making it at home, especially with a light tomato and zucchini sauce that captures the brightness of late summer and lets the pasta shine in all its tender perfection.

Ricotta Cavatelli Caprese

makes about 6 servings

Ingredients

Ricotta Cavatelli

(Gluten-free flour can be substituted. Reduce the flour to 400 g.)

• 455 g Italian "00" flour (3½ cups)

• 425 g ricotta cheese (15 oz.)

• 1 large egg

• 1 teaspoon salt

• Rimacinata Semolina flour for dusting

The Sauce

• 4 to 5 small or medium zucchini, sliced

• 700 g cherry tomatoes (1½ pounds)

• 4 cloves fresh garlic, minced

• 2 sprigs fresh oregano, chopped

• pinch of red pepper flakes

• 250 ml dry white wine (1 cup)

• 225 g small fresh mozzarella balls (8 oz.)

• salt & pepper q.b.

• Parmigiano Reggiano

• reserved pasta water

Instructions

Make the Dough:

1. Mix the flour and salt together in a large bowl.

2. In a separate bowl, combine the ricotta and egg until smooth.

3. Gradually add the flour mixture into the ricotta mixture. When it comes together, knead until a soft dough forms, about 5 to 10 minutes. I love the texture of this dough. It is soft an pillowy without being sticky.

4. Let the dough rest for at least 30 minutes before forming the cavatelli.

Form the Cavatelli:

1. Line a sheet pan with parchment and sprinkle a very light layer of semolina. Set it aside for the finished cavatelli.

2. Cut off a piece of rested dough about the size of a lemon. Keep the rest covered.

3. Do not dust the counter or your hands with flour at this stage. You want just enough grip to roll.

4. Roll the dough back and forth on the counter with your palms to form a rope about the width of your pinky. If the dough feels too sticky, wait a minute or two and the moisture will even out as you work.

5. Use a bench scraper or a knife to cut the rope into small pieces. I prefer mine on the smaller side, but there are no rules.

6. Now sprinkle a little semolina over the cut pieces and toss them gently with your bench scraper so they don’t stick to one another while you shape.

7. Place one piece on the gnocchi board across the ridges. I use a bench scraper but you can use a knife or your fingers to draw the dough down the board in one smooth motion. The dough should stretch, pick up the ridges, and curl to create a little hollow.

8. After forming all the pieces from the rope, toss them in a bit more semolina to prevent sticking and transfer them to the prepared tray. Repeat with the remaining dough.

No board? No problem! If you don’t have a gnocchi board, use the back of a dinner fork. Press and pull each piece along the tines to form ridges and a hollow. You can also use the side of a butter knife against a wooden cutting board to create a similar curl and texture.

Prep the Sauce:

1. Preheat the oven 400°F. Wash and halve the zucchini lengthwise, then cut into quarter-inch slices. Toss in olive oil and roast on parchment until golden brown. Set aside.

2. About 30 to 45 minutes before you plan to eat, bring a large pot of salted water to a boil.

3. Heat a few Tbs. of oil in a large sauté pan. Add the tomatoes and cook until blistered and starting to pop.

4. Add the garlic, oregano, and red pepper flakes. Sauté a minute or two more to soften the garlic.

5. Add the white wine and continue to cook on medium for about 4 or 5 minutes more. Add zucchini to the pan, season with salt & pepper, and remove from the heat.

Putting it all Together

1. When the water comes to a boil, warm the tomato and zucchini mixture over medium heat.

2. Drop the cavatelli into the boiling water and stir gently.

3. As they float to the top, add them directly to the pan with the sauce.

4. Add a few ladles of pasta water to the pan and cook a few minutes more to thicken the sauce and bring everything together.

5. Turn off the heat and toss the mozzarella balls into the dish.

6. Served topped with plenty of Parmigiano Reggiano.

Wine Pairing

For this dish I chose Colombi di Pascale Marcellino Falanghina del Sannio. This wine pairs effortlessly with the Ricotta Cavatelli Caprese. The crisp acidity and delicate fruit balance the creamy ricotta and mozzarella, while the minerality and light herbal undertones echo the roasted zucchini and oregano. It’s a combination that feels like summer in Campania, where simplicity and balance turn even the humblest ingredients into something unforgettable. If you close your eyes, you can almost feel the southern sun and hear the chatter from a seaside trattoria.

Aia dei Colombi is a small, family-run winery in the hills of Campania captures everything I love about southern Italian wine. It's honest, expressive, and rooted in place. It was founded by Marcellino Pascale, who has been tending his vines since he was a boy. His vineyards lie in the commune of Guardia Sanframondi, one of the most celebrated subzones of the Sannio DOC. The soils here are rich in limestone and clay, and the higher elevation brings cooler nights that help preserve the bright acidity and aromatics in the grapes.

The Pascale family has been growing vines in this area for generations. Their estate produces small quantities of Falanghina, Fiano, and Aglianico from vineyards planted between 300 and 500 meters above sea level. Everything is done by hand, with minimal intervention in both the vineyard and the cellar. Fermentations take place in stainless steel to protect the purity and freshness of the fruit, allowing the wine to express the land and the rhythm of each season.

Falanghina itself is an ancient variety, thought to have been cultivated since Roman times and possibly used in the famous Falernian wines of antiquity. It nearly disappeared in the mid-20th century before being rediscovered in Campania, where it now thrives once again. The grape’s natural freshness, gentle citrus notes, and subtle minerality make it a beautiful reflection of the region’s landscape which is sunlit, coastal, and alive with energy.

This wine pairs effortlessly with the Ricotta Cavatelli Caprese. The crisp acidity and delicate fruit balance the creamy ricotta and mozzarella, while the minerality and light herbal undertones echo the roasted zucchini and oregano. It’s a combination that feels like summer in Campania, where simplicity and balance turn even the humblest ingredients into something unforgettable. If you close your eyes, you can almost feel the southern sun and hear the chatter from a seaside trattoria.

Jump back to Recipe