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In the Kitchen: Fresh Ricotta Cavatelli

Food & Drink
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In the kitchen, presented by CVS Health Charity Classic Crave RI, Chef Sherri Mello from Tavolo Wine Bar & Tuscan Grille shows us how to make Fresh Ricotta Cavatelli.  She is joined by Brooke Fairman, Director of Development at the Roger Williams Park Zoo talking about Zoobilee.Ingredients:

  • 1 cup of fresh ricotta cavatelli
  • 1 cup ground hot Italian sausage
  • 1 cup broccoli rabe
  • 1/2 cup of slow roasted tomatoes
  • Sprinkle of crushed red pepper
  • Parmesan broth – parmesan cheese, butter, chicken/vegetable stock, black pepper

Directions: 

  1. In saute pan, make the broth – butter, parmesan cheese, chicken stock, black pepper
  2. Bring to a boil
  3. Saute the sausage, rabe and tomatoes
  4. Add the fresh cavatelli
  5. Sprinkle crushed red pepper

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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