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
- Boil a pot of salted water.
- Once boiling, drop in the agnolotti, and let them cook until they float for a minute or so – total of about 6 minutes.
- Reserve about a cup of pasta water for thinning out the ragu. Strain the agnolotti.
The Ragu
- 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.
- Heat until warmed – about 4-5 minutes.
- Use the reserved pasta water from the agnolotti to thin out the ragu if you feel it needs it – your call!
The Salad
- Throw the mixed greens into a mixing bowl and season with s + p.
- Drizzle the red wine vinaigrette.
- Toss toss toss!
The Garlic Bread
- 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
