In the Kitchen: Fresh Ricotta Cavatelli

In the kitchen, presented by CVS Health Charity Classic Crave RI, Chef Sherri Mello from Tavolo Wine Bar & Tuscan Grille shows us how to make Fresh Ricotta Cavatelli.  She is joined by Brooke Fairman, Director of Development at the Roger Williams Park Zoo talking about Zoobilee.


  • 1 cup of fresh ricotta cavatelli
  • 1 cup ground hot Italian sausage
  • 1 cup broccoli rabe
  • 1/2 cup of slow roasted tomatoes
  • Sprinkle of crushed red pepper
  • Parmesan broth – parmesan cheese, butter, chicken/vegetable stock, black pepper


  1. In saute pan, make the broth – butter, parmesan cheese, chicken stock, black pepper
  2. Bring to a boil
  3. Saute the sausage, rabe and tomatoes
  4. Add the fresh cavatelli
  5. Sprinkle crushed red pepper