CAVATELLI WITH RAGU’
Servings: 2 servings | Calories: 724kcal | Author: Andrea Aronica
Ingredients
PASTA
50g all-purpose flour
150g durum wheat flour
100ml warm water
2 tsp salt
2 tsp olive oil
RAGU’
165g vegan beef (Food Evolution)
1 medium onion
50g carrot
50g celery
4 bay leaves
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
20ml olive oil
50g tomato paste
500g tomato sauce
150g tomato pulp
100ml water
50ml vegan red wine
Method
RAGU’
In a high speed blender roughly blend vegan beef (Food Evolution);
Peel and finely chop onion, carrot and celery;
Warm up a non-stick pan on low heat, add olive oil and vegetables;
Let them cook for around 10-15 mins, stirring occasionally;
Add vegan beef, turn on medium heat and cook until browned;
Fade it with vegan wine and let it water;
Add tomato sauce, tomato pulp, tomato paste and water. Give it a good stir;
Add garlic powder, bay leaves, black pepper and salt;
Cover the pan with a lid and cook ragu’ for 1h.
PASTA
Place the flours into a large bowl and add salt, water and olive oil;
Stir together, forming a bowl. Turn onto a floured surface and knead until smooth and elastic, about 15 mins. Cover it with plastic film and let it rest for 15 mins;
Divide the dough into four balls, roll one portion to 1 cm thickness using a rolling pin;
Cut the dough into strips with a sharp knife;
Cut each strip into 2 cm rectangular pieces;
Using the thumb, apply a gentle pressure on the dough, dragging it outwards. You should get a slight curl;
Place cavatelli on large cutting board that have been dusted with durum wheat flour. Make sure they are on a single layer and not touching one another;
Let them air dry for 1 hour;
Cook cavatelli in salted boiling water for around 8-10 mins;
Serve cavatelli with ragu’ sauce.