From: Chef/owner Matt Hyland, Emily, Brooklyn, NY. Yield: 4 servings. ½ cup cream ¼ cup ricotta to taste, lemon zest to taste, thyme to taste, Parmesan cheese 1 Tbsp. butter to taste, salt and pepper as needed, extra virgin olive oil Put cream, ricotta and lemon zest into sauce pan; reduce on medium heat for 4-5 minutes, or until thickened, stirring frequently. Set aside. Cook cavatelli (recommend fresh pasta) in boiling salted water. When pasta is done, bring ...

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