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.
Cook cavatelli (recommend fresh pasta) in boiling salted water. When pasta is done, bring sauce back to a simmer. Pour strained pasta into sauce pan. Add a splash of pasta water, butter, Parmesan, salt and pepper to taste. Bring to a simmer. Stir until sauce coats pasta at proper thickness. Taste. If sauce needs to cook longer, add a bit more pasta water and continue to simmer.
When finished, top with poppy seeds, lemon zest, olive oil, salt and pepper to taste. Serve immediately.