This is a decadent recipe you might want to save for special occasions, or as a first course for a dinner party. I found these wild mushroom angolotti fresh at my local grocery store, but you can use mushroom, spinach, or butternut squash ravioli with this recipe too – or just use fettucine. I’m always in a hurry, so I don’t make my pasta from scratch, but by all means do if you have the time – it’s a fun project to do with your children, and they can get creative to think up their own fillings too.

 

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