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1
Combine the flour and 1/2 teaspoon salt in a large bowl; make a well in the center.
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2
Add 1 cup ricotta and the egg to the well; gradually mix into the flour with a fork to form a shaggy dough.
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3
Turn out onto a lightly floured surface and knead into a smooth ball.
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4
Wrap in a kitchen towel and set aside for 30 minutes.
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5
Meanwhile, blanch the vegetables: Prepare a bowl of salted ice water.
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6
Bring a medium saucepan of generously salted water to a boil.
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7
Add the scallions; boil until bright green, about 30 seconds.
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8
Transfer with a slotted spoon to the ice water.
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9
Boil the radishes, then the asparagus, cooking each until bright but still firm, 2 to 3 minutes, then plunging into the ice water.
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10
Drain the vegetables and set aside.
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11
On a clean, dry surface, form the cavatelli (see instructions below).
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12
Bring a large pot of salted water to a boil.
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13
Add the cavatelli; cook until they float and are tender, 3 to 4 minutes.
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14
Remove with a slotted spoon to a bowl (reserve the pasta water) and toss with 2 tablespoons butter, and salt and pepper to taste.
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15
Cover to keep warm.
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16
Melt another 2 tablespoons butter with 3 to 4 tablespoons pasta water in a skillet over medium heat.
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17
Add the vegetables; toss until warm and glazed.
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18
Season with salt and pepper.
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19
Add the remaining 2 tablespoons butter and more pasta water to make a light sauce.
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20
Toss with the cavatelli; serve topped with dollops of the remaining 1/2 cup ricotta.
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21
Cavatelli:
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22
1.
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23
Divide the dough into 4 pieces.
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24
Work with one piece of dough at a time; cover the rest with a towel.
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25
2.
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26
Roll the dough into a long 1/2 inch-thick rope, working from the center to the edges to maintain an even thickness as you go.
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27
3.
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28
Cut the rope into 1/4-inch-wide pieces (we used a pastry scraper), pressing down and pushing away with each cut so the piece curls slightly.
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29
Photography by Con Poulos
