Wild Mushroom Agnolotti with Lemon Butter Sauce
Wed, Apr 29, 2009
I was thrilled to be selected as one of the lucky bloggers to test the new Riserva pasta’s from Buitoni. I got a pack of the Wild Mushroom Agnolotti and I was tasked with coming up with a sauce to compliment the pasta.
This is a wild mushroom pasta, and I love the combination of lemon with mushrooms, and since the filling sounds rich I thought a light sauce would compliment the filling best.
However, light does not mean bland, oh no! My sauce is flavored with pancetta, shallots, garlic, and made all the more velvety with the addition of a little cream. Trust me, it will not overpower the pasta, but it will make its presence known!
I wanted the sauce to be easy to prepare, so it would not be out of reach for weeknight meals. I also wanted it to be the kind of sauce you could would be proud to serve company. It had to be have ingredients anyone could find at their local supermarket. Overall, it had to taste good. I think I hit the nail on the head with this one.
Wild Mushroom Agnolotti with Lemon Butter Sauce Serves 2
3 oz pancetta, chopped
1 shallot, minced
1 garlic clove, minced
1/4 cup dry white wine
1/8 cup fresh lemon juice
white pepper to taste
3 tablespoons heavy cream
2 tablespoons unsalted butter, cut into small cubes and kept cold
1 package of Buitoni’s Wild Mushroom Agnolotti
Fresh parsley
Grated parmesan
In a saute pan cook the pancetta until crisp. Remove the pancetta from the pan reserving the fat.
Reduce the heat to medium and add the shallot. Cook until it begins to soften, about two minutes. Add the garlic and saute for one minute.
Add the white wine and lemon juice and allow to reduce for about three minutes. Season with pepper, reduce the heat to low and add the cream. While you do this you will want to boil the pasta for four minutes.
Add the butter, one or two cubes at a time, stirring constantly while it melts over low heat. After you have added half the butter remove the pan from the heat and add the remaining butter. Toss in the hot pasta and turn to coat.
Garnish with chopped parsley, grated fresh parmesan, and the crisped pancetta.
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Tags: Buitoni Reserva Pasta, Buitoni Riserva Pasta, lemon butter, lemon butter sauce, lemon butter white wine cream sauce, mushroom pasta, pancetta, shallots, wild mushroom agnolotti
Wonderful photos. Looks delicious we will do it tonight! best from Santa Barbara, s
Kelly, this recipe looks beautiful! I love the pancetta and parsley – delish!
The crispy pancetta looks like it is ready to leap from the plate! Terrific marriage of flavors in this dish.
Debi – Thank you very much!
Jen – I love pancetta and parsley, too! I use them more and more often in my Italian cooking.
S. Stockwell – I hope you enjoy it!
Kelly,
Your recipe looks fantastic. I love wild mushrooms and the pancetta is sure to add a huge hit of great flavor to the dish. The photos are gorgeous too!
Lemon butter sauce sounds lovely and very nice with pancetta too!
Ooo…pancetta. I love pancetta. That lemon butter sauce looks great with the Agnolotti. I bet it’d taste good on other pastas as well.
Delicious meal and very flavoursome ..wonderfull
xxx
This looks amazing! I got the wild mushroom ravioli from Foodbuzz, too, but my hubby doesn’t like mushrooms, so I haven’t done anything with it yet. Maybe I can convince him to try this recipe. After all, who can resist pancetta?!
oh, I can tell that this would compliment the agnolotti perfectly. yum! I can’t wait to find this in the store- I really enjoyed mine too.
wow, what incredible images.
oh…and…one more thing…
Yum.
Wow, that looks great!
This looks heavenly! Wish I wasn’t the only one at home that liked mushrooms! But your sauce sounds perfect!
Fabulous use for those mushroom ravioli’s!!! Great pics too…now I am craving raviolis
lemon butter sauce sounds fantastic! I love how the pancetta looks like crispy bacon.
This recipe looks so good!!! Thank you for posting it. I am going to make it tonight.