Cavatelli With Brown Butter Beets, Ricotta and Pist

Name: Cavatelli With Brown Butter Beets, Ricotta and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole milk ricotta; 1/4 teaspoon finely grated orange zest, more to taste; 1 1/2 teaspoons chopped fresh sage; 1 1/4 teaspoons kosher salt, more as needed; 1/2 teaspoon black pepper, more as needed; 6 tablespoons unsalted butter; 1 1/2 pounds beets, peeled and finely grated in a food processor; 1 1/2 teaspoons balsamic vinegar; 3/4 pound fresh or dried cavatelli; 1/2 cup freshly grated Parmigiano-Reggiano; 1/4 cup chopped pistachios

Servings: persons

1 1/2 cups whole milk ricotta
1/4 teaspoon finely grated orange zest, more to taste
1 1/2 teaspoons chopped fresh sage
1 1/4 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
6 tablespoons unsalted butter
1 1/2 pounds beets, peeled and finely grated in a food processor
1 1/2 teaspoons balsamic vinegar
3/4 pound fresh or dried cavatelli
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped pistachios

1
In a small bowl, combine ricotta, orange zest and sage.
2
Season with salt and pepper to taste.
3
Cover and refrigerate until ready to use.
4
In a large heavy skillet over medium heat, melt 5 tablespoons of butter.
5
Cook until foam subsides and butter is a deep hazelnut color, about 5 minutes.
6
(Watch carefully to see that it doesnt burn.)
7
Stir in beets and season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
8
Reduce heat to low, cover and cook until beets are very tender, about 10 to 15 minutes.
9
Stir in vinegar.
10
Season with additional salt and pepper if needed.
11
Meanwhile, in a large pot of boiling salted water, cook cavatelli until al dente.
12
Drain, reserving 1/3 cup cooking liquid.
13
Transfer pasta to a large warmed serving bowl.
14
Toss with remaining 1 tablespoon butter, the grated cheese and most of the reserved liquid.
15
Toss well; add remaining cooking liquid if necessary to reach a creamy consistency.
16
Stir in beet mixture.
17
Season with salt and pepper.
18
Dollop spoonfuls of seasoned ricotta on top of pasta and sprinkle with pistachios and cracked black pepper.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups whole milk ricotta, 1/4 teaspoon finely grated orange zest, more to taste, 1 1/2 teaspoons chopped fresh sage, 1 1/4 teaspoons kosher salt, more as needed, and more.

Yes, Cavatelli With Brown Butter Beets, Ricotta and Pistachios falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cavatelli With Brown Butter Beets, Ricotta and Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions