Nettle Linguine with Creamy Mushroom Ragù

Nettle Linguine with Creamy Mushroom Ragù


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Creamy Mushroom Ragù with 4-5 Tbsp pasta water.  Warm the sauce over low heat until melted.
  3. Drop the Linguine into the salted water. Once it floats, stir to loosen the bundle and continue cooking for 2-2.5 minutes.  If you prefer them more tender, cook another minute.  
  4. Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid the pasta sitting in one place and getting stuck to the pan.  If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Additional cracked black pepper
  • Toasted bread crumbs (combine panko with enough olive oil to coat and toast in a 350F oven for 5-8 minutes, stirring after 3 minutes - season with salt, remove when golden brown, cool on paper towels)

Pasta: Semolina, Egg, Water, Stinging Nettles, Salt

Sauce: Shiitake, Beech and Maitake Mushrooms, Red Wine Vinegar, Cream, Shallot, Garlic, Black Pepper, Salt, Chive, Chervil, Parsley, Tarragon, Olive Oil, Butter, Thyme, Rosemary

Fresh handmade ravioli pasta.

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