Cavatelli
Uncooked cavatelli | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Durum wheat flour |
Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, US: /ˌkɑːv-/ KAHV-, Italian: [kavaˈtɛlli]; Italian for 'little hollows') are small pasta shells made from semolina or other flour dough, commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix. Another variant with seafood is very popular in seaside cities and villages.