Friday, May 15, 2009

Wild Mushroom Agnolotti with Balsamic Browned Butter Sauce

In-pan-pile-up Home cooks take note ~ this is one dish you’ll want to add to your permanent file. It’s deceptively delicious and incredibly fast. You can use the sauce (made from ingredients you probably have in your pantry, or can easily stock there) on other types of ravioli, and this is pretty much fail-proof. Plus, it’s good enough to serve to company.

Browning the butter makes magic on its own, but adding a little balsamic vinegar simply transports this dish. Don’t take my word for it, this is one you’ll have to try for yourself.

Wild Mushroom Agnolotti with Balsamic Browned Butter Sauce

  • 1 package (9 ounces) Wild Mushroom Agnolotti by Buitoni
  • 3 tablespoons butter
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • Pinch crushed red pepper flakes
  • 3 tablespoons chopped walnuts or pecans, toasted
  • 2 tablespoons freshly grated Parmesan cheese
  1. Cook ravioli according to package directions; drain and keep warm.
  2. While the ravioli are cooking, melt butter in a sauté pan large enough to accommodate the ravioli, over medium heat, stirring occasionally. When the butter begins to turn golden brown, remove pan from heat and let sit for about 1 minute. Whisk in vinegar, salt, and red pepper flakes.
  3. Place ravioli in butter sauce in pan, turning gently to coat. Warm over low heat, then pour out onto serving platter. Sprinkle with toasted walnuts and Parmesan cheese and serve immediately.

Makes 2 servings.

Recipe adapted from Giada de Laurentiis.

Plump-agnolotti

Recipe Notes

  • I used Buitoni’s new Riserva-line mushroom Agnolotti, which were plump and delicious and I recommend seeking them out. If you’d prefer, you can use cheese, spinach, squash, or even chicken ravioli. Or try this simple sauce over ricotta or potato gnocchi!
  • This sauce tastes much fancier than its ingredients suggest. Don’t substitute any other vinegar ~ balsamic has the perfect balance of sweetness and acid to make this work. You may be the only one who knows what “that incredible flavor in the sauce” is!
  • Real butter for this one, please. You need to brown the butter for flavor, so do use the real deal.

6 comments:

  1. I got that same package and have been staring at it trying to find a use. Everyone seems to rave about how great it tastes so that is a good thing.

    Nicely done and very simple!

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  2. Sending a little blog adoration your way. You'll see what I mean on my blog post. I've enjoyed reading your blog!

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  3. What a perfect sauce for these raviolis! I will have to try it next time I pick up a package of them!

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  4. Mmhm mhm I've made Giada's recipe before! Totally amazingly unbelievably delicious. Browned butter sauce is heaven on this earth. :)

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  5. Made this tonight. Elegant in its simplicity! Yum!

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