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Lamb Cavatelli Dinner for Two

Lamb Cavatelli Dinner for Two

Prep time: 15 minutes

In case you haven’t noticed, there are a lot of different kinds of pasta shapes out there. According to the trusty(-ish) internet, somewhere between 350 and 600, in fact! Which is even more impressive when you consider that these forms have been designed with function in mind. 

Take your cavatelli, for example. Shaped like little hot dog buns, they’re a perfect match for thick, hearty sauces that just loooove to have lots of nooks and ridges to cling to. Now, get ready for this savory lamb ragu to cling on to a special place in your heart. 

In your bag

  • Fresh cavatelli (from our friends at Deano’s!)
  • Braised lamb ragu with spinach & cherry tomato
  • Whipped feta & mint
  • Balsamic fig focaccia

At home

  • Large pot & strainer
  • Sheet tray (optional)

The Cavatelli & Ragu

  1. Bring a large pot of salted water to a boil (the amount depends on how much water–we recommend a tablespoon per gallon).
  2. When the water is rolling, drop in the cavatelli and stir to separate. Cook for about 3-4 minutes, and carefully take out a piece to test for doneness.
  3. Reserve a ½ cup of pasta water, strain, and set the cavatelli aside. 
  4. Set the emptied pasta pot back over medium heat and add in your ragu (maybe a pat of butter too?). Warm until lightly simmering, stirring occasionally.
  5. Toss the cavatelli back into the pot and stir to make sure they’re well coated with sauce. If it’s looking a little thick, add in a splash or two of your reserved pasta water.
  6. Taste and season with S&P as needed!

The Focaccia

  1. Pop it in the oven on a sheet tray or in the toaster until it gets as crispy as you want it. 

Spoon your saucy cavatelli into a shallow bowl. Dollop on some whipped feta to garnish! Focaccia is for scooping up the leftover ragu :)

That’s it! #Dinnersolved, dinner served.
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