Cavatelli with Glazed Vegetables

• 2 cups all-purpose flour, plus more for dusting
• Kosher salt
• 1/4 pound (1 1/2 cups) ricotta cheese
• 1 large egg, lightly beaten
• 2 bunches scallions, cut into 2-inch lengths
• 6 to 8 small radishes, quartered lengthwise
• 8 ounces thin asparagus, cut into 2-inch pieces
• 6 tablespoons cold unsalted butter, diced
• Freshly ground pepper

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

flour, kosher salt, ricotta cheese, egg, bunches scallions, radishes, thin, cold unsalted butter, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cavatelli-with-glazed-vegetables-recipe.html (may not work)