Ricotta Cavatelli with Aubergine and Tomato Sauce

Cavatelli, from southern Italy, are formed by hollowing out short lengths of dough using your fingertips. This type is made with ricotta, which makes it a bit softer, almost like a cross between gnocchi and pasta. It has a pleasing bite to it, but it’s tender at the same time. The shaping does seem fiddly at first, but once you get the hang of it you can make them quite quickly.