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Shrimp & Artichoke Agnolotti with Pesto

Shrimp & Artichoke Agnolotti with Pesto

Prep time: 15 minutes

Pasta trivia time! Do you know the difference between ravioli and agnolotti? Ravs are made with two sheets of dough and cut into squares, while agnolotti are traditionally made from a single sheet of pasta that gets folded over the filling. Hope you enjoy tonight’s dinner a whole lot-ti  ;)

In your bag

  • Deano’s shrimp & artichoke agnolotti
  • Roasted corn & cherry tomatoes
  • Pesto
  • Lemon gremolata
  • Rosemary focaccia

At home

  • Large pot & large saucepan
  • Strainer
  • Sheet tray

The Agnolotti

  1. Put a large pot of salted water on to boil.
  2. Once your water is boiling, cook those agnolotti for about three minutes only. When they rise to the top, they’re done! Reserve a quarter cup of pasta water.
  3. While you wait for your agnolotti to cook, warm your sautee pan over medium heat. Add your roasted corn & cherry tomatoes and sautee for 2-3 minutes until warmed to your liking.
  4. When the agnolotti are floating happily at the top, strain and add them to your corn & cherry tomatoes
  5. Add in your pesto and mix everything together. Add a splash of your pasta water if the pesto seems a little thick. 

The Focaccia

  1. Easiest of them all! Pop it in the oven, toaster oven or air fry and heat until hot & crispy!
That’s it! #Dinnersolved, dinner served.
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