Cavatelli pasta with glazed vegetables

Ingredients:

• 2 cups premium flour + extra for dusting
• 110 gr. (1.5 cups) ricotta
• 1 large egg, lightly beaten
• 2 bunches green onions, cut into 5cm pieces.
• 6-8 small radishes, quartered lengthwise
• 200 g thin asparagus, cut into 5 cm pieces.
• 6 tablespoons chilled unsalted butter, diced

Preparation:

1. In a large bowl, combine the flour with 1/2 teaspoon of salt; make a well in the center. Add 1 cup of ricotta and an egg to the well; gradually mix with a fork until a rough dough forms. Turn the dough out onto a lightly floured work surface and knead into a smooth ball. Wrap in a kitchen towel and set aside for 30 minutes.
2. Meanwhile, blanch the vegetables.:
   
   Prepare a bowl of salted ice water. Bring a medium saucepan of water to a boil and add generous amounts of salt. Add the green onions; cook until bright green, about 30 seconds. Transfer with a slotted spoon to the ice water. Cook the radishes, then the asparagus, until bright green but still firm, 2-3 minutes, then transfer to the ice water. Drain the vegetables and set them aside.
3. On a clean, dry surface, form the cavatelli (see instructions below).
4. Bring a large pot of salted water to a boil. Add the cavatelli and cook until they float to the surface and are tender, 3-4 minutes. Transfer with a slotted spoon to a bowl (reserve the water in the pot) and add 2 tablespoons of butter, salt, and pepper to taste. Cover to keep the pasta warm.
5. In a skillet over medium heat, melt another 2 tablespoons of butter with 3-4 tablespoons of the pasta water. Add the vegetables and stir until heated through and glazed. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter and more of the pasta water to create a light sauce. Stir in the cavatelli; serve topped with the remaining 1/2 cup of ricotta.
   
   

   Cavatelli pasta

   
   This fresh pasta is similar to gnocchi, but with an indentation on the side. Serve with a light sauce.
6. Divide the dough into 4 pieces. Work with one piece of dough at a time; cover the rest with a towel.
7. Form the dough into a long rope 1 cm thick, working from the center out to the edges to ensure an even thickness.
8. Cut the rope into 0.5 cm pieces (it's best to use a scraper), pressing and pushing each piece so that it curls slightly like a shell.