Chef Meagan Entree Cremini Pappardelle Ragout

Cremini Pappardelle Ragout

Cremini Pappardelle Lamb Ragout:

Lamb - Lamb Shank, Lamb Leg (kosher salt, black pepper, Italian seasoning, truffle powder, porcini powder, red pepper flakes), Celery, Onions, Carrots, Cremini Mushrooms, Bacon, Thyme, Bay Leaves, Parmesan (milk), Red Wine, Red Wine Vinegar, Soy Sauce (water, soybeans, wheat, salt)
Cheese Topping - Parmesan, Ricotta, Mozzarella, Basil, Roasted Garlic
Fresh Ohio City Pasta - Semolina and/or Durum Wheat Flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), Egg, Water, Salt.

Nut-free, Corn-free

-OR-

Cremini Pappardelle Ragout:
Vegetarian - Celery, Onions, Carrots, Cremini Mushrooms, Mushrooms, wild mushrooms, Thyme, Bay Leaves, Parmesan (Milk), porcini, truffle powder, Italian herbs, black pepper, kosher salt, Red Wine, Red Wine Vinegar, Soy Sauce (Water, Soybeans, Wheat, Salt).
Cheese Topping - Parmesan, Ricotta, Mozzarella, Basil, Roasted Garlic
Fresh Ohio City Pasta - Semolina and/or Durum Wheat Flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), Egg, Water, Salt.

Soy-free, Corn-free, Nut-free

Heating Instructions:

Heat your ragout slowly, either in the microwave in 1 minute intervals, or in a pan on medium low, stirring consistently so it doesn't stick to the bottom and stir.

Pasta: Boil a 4 quart pot of water with a tablespoon of kosher salt, bring it to a rolling boil. While the water is heating separate the pasta and set off to the side for when the water is boiling.
Once the water is at a rolling boil slowly add the pasta carefully (not one big clump), stir it immediately to make sure they don't stick together.
Cook for a 2-3 minutes, taste to make sure it's the correct doneness for yourself.
Then drain the pasta.
With the drained pasta toss the hot noodles into the ragout, separate into the bowls and garnish with a dollop of the cheese mixture. Enjoy :)

Allergens: Milk, Wheat, Eggs

ORDERS CLOSE AT MIDNIGHT ON SATURDAY - No Adjustments Afterwards!

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