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Wild Mushroom Agnolotti

MUSHROOMS!!!!!! It had to be said – exclaimed, rather – before we go any further.

Okay, now that’s out of the way, let’s talk about agnolotti. It’s a fancy word for lovely, pillow-y ravioli, and sometimes we go the fancy route, so here we are. The ragu is studded with cremini + oyster mushrooms, each wild in their own way. Mushrooms in the agnolotti, mushrooms in the sauce – just a whole mess of yummy mushrooms. No ‘shroom left uneaten, people! Scoop them up with garlic bread if needed. A fresh, classic salad on the side with tangy red wine vin, and you’re in for one heck of a Wednesday dinner!

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
  • Strainer
  • Mixing bowl
  • Salt and pepper
  • Optional: butter

Total prep time: 10 minutes

The Agnolotti

  1. Boil a pot of salted water.
  2. Once boiling, drop in the agnolotti, and let them cook until they float for a minute or so – total of about 6 minutes.
  3. Reserve about a cup of pasta water for thinning out the ragu. Strain the agnolotti. 

The Ragu

  1. Pour the ragu into a saucepan over medium heat. Add butter if you’re feeling excited – this helps to make the sauce a little bit more indulgent. 
  2. Heat until warmed – about 4-5 minutes.
  3. Use the reserved pasta water from the agnolotti to thin out the ragu if you feel it needs it – your call!

The Salad

  1. Throw the mixed greens into a mixing bowl and season with  s + p.
  2. Drizzle the red wine vinaigrette. 
  3. Toss toss toss!

The Garlic Bread

  1. Easiest of them all! Put the garlic bread in an oven or toaster until it reaches your desired level of crispiness.

Put the agnolotti in a shallow bowl and ladle on the ragu. Salad’s on the side, garlic bread wherever you want – we’d recommend on the side of the pasta bowl for scooping ease. Enjoy! 

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

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