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1
Make the dough: Put the flour in a large bowl and make a well in the center.
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2
Mix the ricotta and egg in a small bowl with a fork; add to the well.
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3
Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly.
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4
If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
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5
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
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6
Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes.
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7
(The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
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8
Divide the dough into 8 pieces.
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9
Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log.
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10
With a knife or bench scraper, cut the log into 1/2-inch pieces.
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11
Roll each piece into a small ball.
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12
Flatten each ball of dough with your finger.
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13
Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife.
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14
Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
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15
Bring a large pot of salted water to a boil.
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16
Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour.
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17
Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
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18
Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice.
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19
Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water.
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20
Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper.
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21
Stir in the parmesan and parsley; serve with more parmesan.
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22
Photograph by David Malosh
