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Lamb Cavatelli

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. 

What’s in your bag:

  • Deano’s fresh cavatelli
  • Braised lamb ragu with black garlic, spinach + cherry tomato 
  • Whipped feta + mint
  • Little Leaf greens with shaved radish + fennel
  • Lemon vinaigrette
  • Balsamic fig focaccia

What you’ll need from home:

  • Large pot
  • Strainer 
  • Saucepan
  • Butter
  • Mixing bowl
  • Sheet tray (optional)

Total prep time: 15-20 minutes

The Cavatelli

  1. Bring a large pot of salted water to a boil.
  2. Once boiling, drop in the cavatelli and stir. Cook for about 3-4 minutes, and carefully take out a piece to test for doneness.
  3. Reserve about a cup of pasta water.
  4. Strain the pasta.

The Ragu

  1. Pour the ragu into a saucepan over medium heat.
  2. Heat until warmed through, about 7-8 minutes.
  3. Stir in a pat of butter to finish the sauce.
  4. Use a few splashes of your reserved pasta water from the cavatelli to thin out the sauce if you’d like—your call!

The Salad

  1. Throw the greens into a mixing bowl. 
  2. Season with S+P.
  3. Drizzle the lemon vinaigrette over the top.
  4. Toss toss toss!

The Focaccia

  1. Easiest of them all! Pop it in the oven on a sheet tray or in the toaster until it gets as crispy as you want it. 

Spoon your cavatelli onto a plate and top with ragu. Dollop on the whipped feta + mint for the final touch! Salad goes on the side, and focaccia is for scooping up the leftover ragu 🙂

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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