Cavatelli with Shrimp and/or Cuttlefish
From Galileo cooking class
2006-08-26

CAVATELLI PASTA: makes about 1 1/2 pounds, about 4-6 servings

1/2	pound	Flour, all purpose (about 1 7/8 Cup)
1/2	pound	Ricotta Cheese
2	ounces	Flour, semolina/durham/pasta (about 1 7/8 Cup)
5	ounces	Parmesan Cheese, finely grated (about 1 1/2 Cup)

Mix by hand or briefly in stand mixer -- don't over-process, you don't
want to develop glutin -- to produce a soft dough, more like bread
dough rather than normal pasta dough; adjust flour/ricotta as needed.
Wrap tightly in cling film and rest an hour or more in the fridge.

On a floured board, roll into 1cm diameter snakes.
Cut snakes into 1cm length pieces; a dough scraper works well.
Roll each piece against a flat surface with ridges, pressing in on the
final half roll to produce a shell shape with ridges on the outside
which grab the sauce.  A gnocchi board or ridged butter paddle is
perfect, but the the times of a fork will work too.

Transfer onto a floured tray, covering if they're going to sit for an
hour or more.


SAUCE: for 2-3 servings, using 3/4 pound (half) of the above dough

You may substitute 4 ounces of sliced Cuttlefish for an equal amount of
Shrimp below.  None of these proportions has to be terribly exact.

1/2	pound	Broccoli Rabe
7	ounces	Shrimp, raw, shelled, cut in 1cm pieces (about 10 medium)
1	clove	Garlic, minced
1	whole	Red Bell Pepper, cut into strips
1/2	tsp	Chili flakes, ground chili peppers, etc
2	Tbs	Olive Oil for cooking
1	Tbs	Extra Virgin Olive Oil for condiment
		Salt
		Pepper

Cut and separate stems from Broccoli Rabe leaves, chop stems into 1cm pieces.
Saute stems in 2Tbs Olive Oil until tender and slightly brown.

Bring very large, wide pan of salted water to boil for Pasta.

To saute, add Bell Pepper, saute about three minutes to soften.
Add Garlic, Broccoli Rabe leaves, Chili pepper,
and saute just long enough to wilt leaves.
Add Shrimp (or shrimp and cuttlefish) and saute just until shrimp is
pink, a minute or two; remove from heat.
Taste and adjust with Salt and Pepper. 

Toss Cavatelli into briskly boiling water, and boil 3-5 minutes until
they rise to the top and are no longer gummy to the tooth.
Fish out cavatelli with a spider and add to shrimp saute mixture.
Add  4 ounces of the pasta water to the shrimp and pasta, shake to combine.
Transfer to a warmed serving dish.
Drizzle with 1TB flavorful Extra Virgin Olive Oil and serve.