Cavatelli with Lemon, Ricotta and Poppy Seeds

Cavatelli with Lemon, Ricotta and Poppy Seeds

From: Chef/owner Matt Hyland, Emily, Brooklyn, NY. Yield: 4 servings.

½ cup cream
¼ cup ricotta
to taste, lemon zest
to taste, thyme
to taste, Parmesan cheese
1 Tbsp. butter
to taste, salt and pepper
as needed, extra virgin olive oil

Put cream, ricotta and lemon zest into sauce pan; reduce on medium heat for 4-5 minutes, or until thickened, stirring frequently. Set aside.

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.