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Cavatelli

Deep in the heart of southern Italy, where vegetables and roots are revered, Cavatelli is a faithful companion.  Often called ‘Orecchie di prete’ (priest's ears) these rounded, ridged curves roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables.  Pair with turnip greens, rucola (Arugula) and ricotta, or sautéed garlic and broccoli.

Checkout our recipe for Cavatelli with Corn, Peppers and Tomatoes

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Customer Reviews

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C
Caren Peters

Love them!

L
Linda
Pasta perfection

We love these products and especially the cavatellis. We serve them pesto, tomato sauce, and have put them in soup.