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1
In a large saute pan over a medium heat, add olive oil and garlic.
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2
Once garlic begins to brown slightly, add porcini mushrooms and allow to brown with the garlic.
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3
Once mushrooms and garlic are golden brown, add calabaza and cavatelli and toss with garlic and mushrooms until all ingredients are mixed together and hot.
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4
Add chicken stock and butter and reduce until 1/3 of the original liquid remains.
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5
Add remaining ingredients and toss until well incorporated.
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6
Adjust seasoning as desired and serve in pasta dish.
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7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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8
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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9
In a large bowl, combine flour, salt and espresso and mix well.
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10
Make a small well in the center and add ricotta, egg and milk and start to mix all the ingredients together.
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11
Once combined, take dough mixture and begin kneading it on a lightly floured surface for about 10 minutes until firm and smooth.
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12
Wrap in plastic wrap and refrigerate for 20 minutes.
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13
Wrap dough in moist towel and let rest in a warm location for 10 minutes.
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14
Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting.
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15
Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine.
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16
Place the pasta on sheet tray and freeze until ready to use.
