Potato Cavatelli with Cherry Tomatoes and Ricotta

To make the potato cavatelli with cherry tomatoes and ricotta, first boil the potatoes for preparing the cavatelli 1; it will take 30-40 minutes depending on their size, until you can easily pierce them with a fork. Meanwhile, focus on the sauce: wash and dry the cherry tomatoes, then with the tip of a small knife, score the skin at one end 2. Bring a pot of water to a boil and blanch the cherry tomatoes for about 30 seconds 3.

Drain the cherry tomatoes and immerse them in a bowl with ice water 4, then remove the outer skin 5. In a pan, briefly sauté the garlic in the oil, then add the whole peeled cherry tomatoes 6.

Add salt 7 and chili pepper 8 and cook on high heat for 20 minutes, adding a little water as needed and mashing the larger tomatoes with a spoon 9.

When the potatoes are cooked, mix the semolina and flour in a bowl 10, then add the mashed potatoes (the skin will remain inside the potato masher) 11 and the water 13.

Begin kneading with your hands 13, then transfer to a work surface and continue to work until you obtain a smooth and homogeneous dough. Divide the dough into smaller portions with the help of a dough cutter 14 and roll them out with your fingertips on a lightly floured surface to form ropes about 3/8 inch thick 15.

Cut the ropes into pieces no longer than 3/4 inch 16. With your thumb, press each piece of dough from the cut side and drag it on the work surface from bottom to top to create the typical concave shape 17. As they are ready, arrange the cavatelli on a lightly floured cloth 18.

Meanwhile, put a pot of water on the stove, salt it when it boils, and cook the cavatelli 19. When they float to the surface, drain the cavatelli into the pan with the sauce 20 and season with fresh oregano 21.

Add fresh thyme 22 and grated lemon zest 23, then mix well and toss everything over the heat for a few moments 24.

You are ready to plate: distribute the cavatelli with the sauce on the plates 25, then finish with an abundant grating of smoked ricotta 26. Your potato cavatelli with cherry tomatoes and ricotta are ready to be served 27!