Ingredients

• Ricotta cavatelli
• 3 cups ricotta
  
• ¹/₂ teaspoon salt
  
• 3 cups all-purpose flour
  
• 2 eggs, lightly beaten
  
• 2 tablespoons semolina flour, for tossing (or more, as needed)
  

• Roasted romanesco
• 1 head of romanesco, cut into bite-size pieces
  
• 1 tablespoon olive oil, or more to taste
  
• 1 dash salt, to taste
  
• 1 dash pepper to taste