In this dish, the cavatelli are dressed with a sauce of fresh fava beans, always a great treat in season. Another special ingredient here is ricotta salata, or salted ricotta, a marvelous product made from fresh sheep’s-milk ricotta that is pressed, dried, and aged for a few months, until fairly firm, retaining the mild, milky taste of fresh ricotta yet with more complexity. It is a traditional accompaniment to fresh favas—a delicious pairing you will taste here—but ricotta salata is a great final seasoning on many other pastas as well. As I instruct in this recipe, ricotta salata is best grated on top of the pasta just before you serve it. Put a chunk of it on the table with the grater, and let people shower on more ricotta salata as they dig deeper into their bowls.
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