The lovely folks over at Foodbuzz offered me the chance to try out Buitoni’s new Riserva line of pastas. I lurve free food, especially free cheesy carb-laden food, so I accepted. Pasta is a quick, easy “go to” in our house, though I rarely think to skip the dried pasta aisle at the grocery store to pick up some prepared ravioli in the refrigerator cases. I think Foodbuzz and Buitoni have changed that.
I had the opportunity to try Buitoni’s Wild Mushroom Agnolotti, which are marketed as being “filled with 100% natural ingredients,” including crimini and portabella mushrooms. Trust me, I’d tell you if they’d committed any of the Cardinal Sins of mushroom-foods. You know that I’m talking about: there’s the telltale plastic taste that comes from improper mushroom selection (always happens to my wild rice stuffing), or the bland pastiness from overcooking the mushrooms. Nope and nope. These agnolottis have amazing mushroom flavor, and just the right touch of flavorful grana padano and parmesan cheeses. I could eat them all day.
I cooked and served these in an herby, earthy chicken broth, which is my favorite way to eat ravioli. When you cut into the pasta, the broth sort of infuses the filling, which sometimes spills out into the broth….sigh. Maybe I’ll go make some more right now. WAIT, FOCUS! Ok. I’m okay.
Long story short, buy these suckers up if you can find them. They’re always sold out at my grocery store (so buy some for me!) Here’s my favorite way to eat them:
Wild Mushroom Agnolotti in a Simple Summer Herb Broth
1 cup chopped Onion
2 cloves Garlic, minced
1 Tbs. Olive Oil
3/4 cup Pinot Noir or another earthy, light red wine
5 cups Chicken or Vegetable Broth
1/2 cup minced Basil, divided
3 Tbs. chopped Dill
2 cups Grape Tomatoes, halved
2 cups fresh Spinach
2 packages Buitoni Wild Mushroom Agnolotti
Heat the olive oil in a deep pan or a pot over medium high heat. Add the onions, stirring occasionally, until onions are soft and beginning to brown. Add the garlic, and cook, stirring frequently, for 5 minutes. Lower the heat to medium, and add the red wine. Stir, scraping up any browned bits with a wooden spoon until they are incorporated into the liquid. Simmer for 3 minutes, and add the chicken broth, all but 2 Tbs. of the basil, and the dill. Bring back to a vigorous simmer, add the ravioli and simmer for 5 minutes, stirring gently. Add the tomatoes and spinach, simmer for 2 minutes, and remove from the heat. Add the remaining 2 Tbs. of basil, and serve in a deep bowl with some crusty bread for dipping.