Ricotta Cavatelli in Anchovies Sauce with Ollie Templeton
500g 00 flour
4 white onions
150ml olive oil
Bring the dough together and knead until smooth, roll into thumb sized tubes and cut into 2cm squares then roll over a gnocchi board.
Catenaries the onions very slowly in olive oil in a pot with a lid, after 30 minutes when they are deeply caramelised blend with zest and juice of one lemon and 100g anchovies.
Cook the ricotta cavatelli in salted water until cooked then toss in the onion purée and add pasta water to reach a coating consistency.