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Tortelloni Bolognese

Tortelloni — it’s kinda like the big sister pasta to tortellini. Everyone always thinks they’re twins but actually, tortelloni is *much* chunkier and full of more goodness. Not that bigger = better BUT… when the item in question is filled with not one but FOUR cheeses, you can’t argue with that. Bigger pasta = more cheese = more happiness. It’s simple logic, really. Add on some grass-fed beef bolognese, fresh greens, and focaccia, and you’ve cracked the secret to inner joy, folks. Dig in!

What’s in your bag:

  • Four-cheese tortelloni from Deano’s
  • Grass-fed beef bolognese
  • Lemon rosemary gremolata
  • Focaccia
  • Little Leaf lettuce + radishes
  • Red wine vinaigrette

What you’ll need from home:

  • Big pot
  • Strainer 
  • Saucepan
  • Mixing bowl
  • Salt + pepper
  • Sheet pan (optional)

Total prep time: 15 minutes


The Tortelloni

  1. Boil a big ol’ pot of salted water.
  2. Once boiling, drop in the tortelloni. Cook ‘em for about 4 minutesThey’ll float when they’re ready, but don’t hesitate to test them to make sure they’re done right.
  3. Reserve about a cup of pasta water and strain the pasta.

The Bolognese

  1. Pour the bolo into a saucepan over medium heat.
  2. Heat until warmed—about 7-8 minutes.
  3. Use a few splashes of the reserved pasta water from the tortelloni 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 red wine vinaigrette over the top.
  4. Toss toss toss!

The Focaccia

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

Grab a shallow bowl and add the tortelloni. Ladle the bolognese all over. Add a dollop of gremolata on top—we suggest saving some to have with the focaccia, which you should put right on the side of your bowl. Put the salad in a side dish and enjoy your delectable feast! 


And that’s it! Dinner served, dinner solved. #weareWECO

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