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1
Make the ragout Preheat the oven to 300.
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2
Shake the nuts in a fine sieve to remove any fine crumbs.
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3
In a large ovenproof saucepan, heat the oil.
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4
Add the garlic and stir over moderate heat until fragrant, 30 seconds.
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5
Add the nuts and cook, stirring, until well toasted, about 5 minutes.
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6
Add the thyme, bay leaves, rosemary and wine and cook until the wine is evaporated, about 2 minutes.
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7
Add the 28 ounces of tomatoes and bring to a boil.
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8
Partially cover the ragout and bake for about 1 1/2 hours, until thickened and the nuts are tender.
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9
Meanwhile, make the cavatelli In a stand mixer fitted with the paddle, combine the flour with the ricotta, egg and salt and beat at medium speed until a dough just starts to form, about 1 minute.
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10
Attach the dough hook and beat at medium speed until a ball forms, 2 to 3 minutes.
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11
Scrape the dough out onto an unfloured work surface and knead until smooth.
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12
Wrap in plastic and let stand at room temperature for 1 hour.
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13
Cut the dough into 4 pieces.
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14
Work with 1 piece at a time; cover the remaining pieces with plastic wrap.
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15
On an unfloured work surface, roll the dough into a 1/2-inch-thick rope.
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16
Cut the rope into 1/4-inch pieces.
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17
Roll each piece into a 1 1/2-inch-long strip.
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18
Using the front side of a table knife, press each strip of dough against the work surface, pulling the knife toward you to form a curling strip.
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19
Transfer to a lightly floured baking sheet.
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20
Repeat with the remaining dough and let stand at room temperature for 30 minutes.
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21
Stir the 15 ounces of tomatoes into the saucepan and bring the ragout to a simmer over moderately low heat.
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22
Stir in the butter and season with salt and pepper.
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23
Discard the thyme, bay leaves and rosemary.
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24
In a saucepan of salted boiling water, cook the cavatelli until al dente, 3 to 5 minutes.
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25
Drain the pasta, reserving 1/2 cup of the cooking water.
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26
Toss the cavatelli with the reserved cooking water and half of the nut ragout (reserve the remaining ragout for another dish).
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27
Serve with the cheese.
