Oh Deano’s, you’ve done it again. If we could shrink ourselves down to thumb-size and rest our tired heads on these pillowy pockets of cheesy mushroom heaven, we probably would. Deano’s (out of Somerville, MA) has mastered the art of hand crafted pasta, and these agnolotti are one of our favorites. From the Piedmont region of Italy, this type of pasta is similar to a ravioli, but only made with one piece of pasta dough, folded over. When you coat them in a creamy mushroom ragu, they truly don’t disappoint. Have extra sauce at the end? Feeling agno-naughty? Saute it up with an egg for breakfast. Crazy, we know—revolutionary? Maybe.
What’s in your bag:
- Mushroom + ricotta agnolotti
- Mushroom ragu
- Parm breadcrumbs
- Chef Theo’s famous garlic bread
- Mixed greens salad
- Red wine vinaigrette
What you’ll need from home:
- 2 saucepans
- Mixing bowl
- Salt and pepper
- Optional: butter
Total prep time: 10 minutes
The Ragu + The Agnolotti
- Put on a pot of salted water to boil.
- Pour the ragu into a saucepan over medium heat. Add butter if it fits your vibe—this helps to make the sauce a little bit more indulgent.
- Heat the sauce until warmed—about 6-8 minutes.
- Once the water is boiling, drop in the agnolotti, let them cook until they float for a minute or so—a total of about 6 minutes.
- Reserve about ¼ cup of pasta water for thinning out the ragu.
- Strain the agnolotti.
- Use the reserved pasta water from the agnolotti to thin out the ragu if you feel it needs it—your call!
- Throw the mixed greens into a mixing bowl.
- Drizzle the red wine vinaigrette. Season with S+P
- Toss toss toss!
The Garlic Bread
- Easiest of them all! Put the garlic bread in a 375 oven or toaster until it reaches your desired level of crispiness.
To serve, toss the agnolotti with the ragu and pour into a bowl. Top with your breadcrumbs for an added crunch. Salad’s on the side, garlic bread wherever you want—we’d suggest on the side of the pasta bowl for scooping ease. Enjoy!
That’s it! Dinner solved, dinner served. #weareWECO