Ricotta Cavatelli with Sage & Pumpkin Seed Pesto

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, May 10th, 2025

Our esteemed culinary team has created this herbaceous recipe to pair harmoniously with Davis Estates Pinot Noir.

Ingredients

Serves 6

Sage and Pumpkin Seed Pesto

1 cup fresh parsley, chopped
3 tablespoons fresh sage, chopped
½ cup toasted pumpkin seeds (pepitas)
1 ⅓ cups grated Parmesan cheese
2 small cloves garlic, finely graded
1 tablespoon lemon juice
⅓ cup water
1 cup extra virgin olive oil
salt and pepper to taste

Ricotta Cavatelli

3 cups semolina flour
3 egg yolks
1 cup whole milk ricotta, strained

1 teaspoon salt

Method

Sage & Pumpkin Seed Pesto

In a blender or food processor combine parsley, sage, pumpkin seeds, Parmesan cheese, garlic, lemon juice, water, and half of the extra virgin olive oil.
Blend for about 10 seconds, then slowly drizzle in the rest of the oil while blending until smooth. Season with salt to taste.
Chill quickly and store in a jar with a thin layer of olive oil on top to keep it fresh.

Ricotta Cavatelli

On a clean counter or in a large bowl, mound the semolina flour and make a well in the center.
Add ricotta, egg yolks, and salt into the well. Using a fork or your fingers, slowly mix the flour into the wet ingredients until a shaggy dough forms.
Knead the dough for 5–7 minutes until smooth and elastic, then wrap in plastic or cover with a bowl. Let it rest on the counter for 20–30 minutes.
Once rested, cut dough into quarters. Roll each quarter into a rope about ½-inch thick. Cut each rope into ½-inch pieces.
Roll each piece over a gnocchi board or the back of a fork using your thumb to create ridges. Lightly dust the shaped cavatelli with flour to prevent sticking.
Bring a large pot of salted water to a boil. Drop in cavatelli and cook until they float and are tender, about 2–3 minutes.

To Finish

Toss freshly cooked cavatelli with sage and pumpkin seed pesto and a splash of pasta water if needed to loosen. Finish with a drizzle of olive oil and extra Parmesan cheese.

The savory and earthy flavors of this cavatelli dish align seamlessly with the subtle tannins and bright acidity of Pinot Noir creating an outstanding pairing.