Click subscribe and like. Any questions or requests, comment below!
Ricotta cavatelli – 8 portions
1 lb ricotta
1 lb ‘oo’ flour
2large whole eggs
1.Combine all ingredients together.
2.Rest at room temperature for 30 mins.
Tomato sauce:
1 large tin whole, or cruched tomatoes
4 crushed garlic cloves
1 pinch chili flakes
Parmesan rind
2 basil stems (with leaves)
1. Gently fry the garlic in olive oil till very light brown.
2. Add the tomatoes, basil and Parmesan rind.
3. Gently simmer for 10 mins then add the meatballs. Continue simmering very gently till the sauce looks like how you want it.
4. Add chopped basil, parsley and grated Parmesan to taste.
Italian Sausage balls
1 large Italian sausages