Cavatelli with Ragù Bolognese and Tiramisù

Preparing the Cavatelli 

Mix semolina flour in a large bowl. Make a well in the center.

Pour water into the well a little at a time, three times, while mixing it with the flour until it becomes a shaggy mass of dough.

Knead it with your hands by flattening the ball, stretching it, and folding the top towards the center. Continue for 10-15 minutes, or until the dough is smooth and bounces back when poked.

Shape the dough into a ball and place it in a bowl covered with plastic wrap or a damp kitchen cloth. Let rest at room temperature for at least 30 minutes before using and up to 2 hours. For a longer rest, wrap the dough in plastic wrap and set aside in the refrigerator.

Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Roll out the dough to make a rope, about ⅓-inch thick.

Cut off small, ⅓-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index or first finger. The two sides will curl inwards, leaving hollow spaces.

Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap the cavatelli or they will stick together.

Preparing the Bolognese Ragù

Heat the olive oil in a saucepan over medium-high heat. Add the onion, carrot, and celery, and saute until soft and translucent, about 5 minutes. Add the beef in 3 additions, searing until browned. Add the tomato paste and cook for 2-3 minutes.

Add the wine to deglaze, using a wooden spoon to scrape up any brown bits that have accumulated on the bottom of the pan. Add the broth and bay leaves, and bring the sauce to a simmer. Cook for 20-30 minutes.

Remove the sauce from the heat and taste for salt; adjust seasoning as necessary. Stir in the peas, if using.

Preparing the Tiramisù

Carefully separate the eggs, placing the yolks in one mixing bowl and the whites in another. The whites

should be as clean as possible, with no trace of yolk.

Add the sugar (except for 1 tablespoon) to the egg yolks and beat with an electric whisk, starting at low speed. Gradually increase the speed to high and continue mixing for 2 minutes, or until the mixture is a very pale yellow (almost white) and very light and fluffy.

Add the mascarpone to the yolk and sugar mixture, one third at the time, very slowly. Be careful not to overwork this! You can mix it all together with the electric mixer at the lowest speed or with a spatula.

Add 1 tablespoon sugar and a pinch of salt to the egg whites, and beat with an electric whisk at high speed for 2-3 minutes. The whites should become bright white, glossy, and stiff; if you flip the bowl over (carefully!), the whites should stay in place.

Add the egg whites into the mix, one third at the time. If there is any liquid at the bottom of the bowl, do not include it. Gently mix everything by using your spatula to fold the bottom of the mixture over the top. Taste it -- isn’t it yum? :)

Assemblying the Tiramisù 

Add the rum, marsala, or vanilla to the cooled espresso, if desired.

Place a layer of cream at the bottom of your serving dish. Dip the ladyfingers into the espresso, one at a time (for 1 second only). Place them side by side above the layer of cream (sugared side of the cookie up).

Add another layer of cream above the layer of cookies and repeat the process.

You will want to make two layers of cookies and finish with a layer of cream on top. Place your tiramisu, covered with a lid, in the fridge until ready to serve.