Ricotta cavatelli with Sage 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

Posted at 18:45h in Pinot Noir, Recipes by Concierge Davis Estates

This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2023 Davis Estates Pinot Noir. Order a bottle HERE to try the pairing at home!

Ingredients

Cavatelli
450g semolina flour
3 eggs yolks

Sage Pesto
1 cup of chopped parsley
3 tablespoons of chopped sage
½ cup toasted pumpkin seeds (pepitas)
1 1/3 cups grated parmesan
2 small clove of garlic micro-planed
1 Tablespoon Lemon Juice
1/3 cup of water
1 cup extra virgin olive oil
Salt to taste

METHOD

MAKE THE CAVATELLI DOUGH
Dump your flour onto a clean work surface and make a large well in the
center. Add strained ricotta, eggs, and a generous pinch of salt.
Use your hands or a fork to gradually incorporate the flour into the wet
ingredients. Mix until a shaggy dough forms, then knead until smooth,
should take about 5 minutes.

LET THE DOUGH REST
Wrap the dough in plastic wrap or cover with an inverted bowl. Let it rest
at room temperature for at least 20 minutes. This allows the flour to
hydrate and makes the dough easier to roll out.

SHAPE THOSE CAVATELLI
Roll your dough out until it’s about 1/2-inch thick, then slice it into long
strips. Cut each strip into small pieces about 1/4 to 1/2 inch long. Larger
pieces will make bigger cavatelli. Drag each piece of dough over a
wooden cavatelli board (or gnocchi board) using your thumb or
fingertips. No board? Just roll each piece over the prongs of a fork to
get those signature ridges. * Repeat with the remaining dough and dust
the shaped cavatelli lightly with flour to prevent them from sticking.

4 . C O O K
Bring a large pot of salted water to a boil. Add the cavatelli and cook
until they float and are tender. Should only take a few minutes

Sage and Pumpkin Seed Pesto Technique:
1. Put all ingredients except olive oil in vita-mix
2. Add half olive oil and blend for 10 seconds
3. Slowly stream in rest of oil and blend until smooth
4. Chill quickly
5. Season to taste
6. Store with thin layer of EVOO covering

WINE PAIRING SUGGESTIONS

If you’re looking for more pairing options, here are a few additional suggestions:

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