Carrot Cavatelli with Lamb Ragù

Carrot Cavatelli with Lamb Ragù


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Lamb Ragù with 4-5 Tbsp pasta water.  Warm the sauce over low heat until melted.
  3. Drop the Cavatelli into the salted water. Allow to cook for 4 minutes, or until al dente.  If you prefer them more tender, cook another 1-2 minutes.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid the pasta sitting in one place and getting stuck to the pan.  If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Fresh ricotta dollop or smoked cheese
  • Fresh herbs like minced chives, parsley or mint
  • Splash of olive oil or butter at the end

Pasta: Carrot Juice, Semolina Rimacinata, 00 Pasta Flour, Ricotta, Salt

Sauce: Lamb, Pork, Rosemary, Paprika, Anise, Black Pepper, Salt, Garlic, Fennel, Carrot, Onion, Tomato Paste, Rosemary, Calabrian Chile, White Wine, Beef + Chicken Brodo

Fresh handmade ravioli pasta.

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