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You can make the cavatelli the night before, put them on a tray dusted with flour and let them air dry for an hour or so, then you can put them in a food bag and refrigerate or freeze them. It is best to eat them fresh, but you can hold them until the day after, otherwise better to freeze them immediately.
A rich gravy, meat sauce or mushrooms.
Drizzle with a fresh tomato sauce and rocket salad with a sprinkling of grated coarsely salt ricotta.