03 Green Garlic Tagliatelle with Ragù Bianco

03 Green Garlic Tagliatelle with Ragù Bianco

04 CANESTRI ALLA VODKA Reading 03 Green Garlic Tagliatelle with Ragù Bianco 2 minutes Next 02 Carrot Gnocchi with Ramp, Lemon + Mascarpone

INSTRUCTIONS

  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 Ragù Bianco.  Warm the sauce over low heat until melted.
  3. Drop the Tagliatelle in boiling salted water. Stir to loosen the pasta and ensure that it's separated.  Cook for about 2 minutes. If you prefer them more tender, cook another 30-60 seconds.  
  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 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.  

ENHANCEMENT IDEAS

  • Parmesan, pecorino or any grated cheese you like
  • If you have extra burrata on hand, add small dollops to finished plate and allow to seep into the pasta
  • Swirl of good olive oil or butter at the end
  • Fresh picked or minced herbs like parsley, tarragon, basil or chive
  • Fresh cracked black pepper
  • If you prefer this extra garlicky, toast slivers of garlic in oil before Step 2.
INGREDIENTS

Pasta: Semolina Rimacinata, 00 Pasta Flour, Egg, Olive Oil, Salt, Green Garlic

Sauce: Chicken, Pancetta, White Wine, Artichoke, Mushroom, Fennel, Celery, Onion, Thyme, Chicken Brodo, Garlic, Bay Leaf, Parmesan, Tarragon, Chive, Parsley, Nutmeg, Star Anise, Butter, Lemon Vinegar

Fresh handmade ravioli pasta.

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