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
- Little Leaf lettuce + radishes
- Red wine vinaigrette
What you’ll need from home:
- Big pot
- Mixing bowl
- Salt + pepper
- Sheet pan (optional)
Total prep time: 15 minutes
- Boil a big ol’ pot of salted water.
- Once boiling, drop in the tortelloni. Cook ‘em for about 4 minutes. They’ll float when they’re ready, but don’t hesitate to test them to make sure they’re done right.
- Reserve about a cup of pasta water and strain the pasta.
- Pour the bolo into a saucepan over medium heat.
- Heat until warmed—about 7-8 minutes.
- Use a few splashes of the reserved pasta water from the tortelloni to thin out the sauce if you’d like—your call!
- Throw the greens into a mixing bowl.
- Season with s + p.
- Drizzle the red wine vinaigrette over the top.
- Toss toss toss!
- 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