Wild Mushroom Agnolotti with Roasted Marinara Sauce
I recently received a package in the mail from Foodbuzz. I was so excited to see this ravioli inside. With my daughter’s soccer games two nights a week, I need to have quick and easy recipes to prepare. I had leftover Roasted Tomato, Onion, and Garlic Marinara in the refrigerator and decided it would be perfect on top of the agnolotti… I was right. I loved this meal. Not only was the ravioli really delicious with an excellent mushroom flavor but it was quick and simple to make. We all really, really loved this dish. I am sure the agnolotti would be great with jarred marinara if you don’t have time to make the roasted marinara.
Wild Mushroom Agnolotti with Roasted Marinara Sauce:
- 1-2 packages of Wild Mushroom Agnolotti
- Roasted Tomato, Onion and Garlic Marinara
- Parmesan cheese, freshly grated
- Fresh parsley, chopped
How to Make Wild Mushroom Agnolotti with Roasted Marinara Sauce
Prepare the roasted marinara and let simmer for 2-4 hours.
Prepare the pasta per instructions then drain. Place on serving plate and top with marinara, fresh Parmesan, and chopped parsley. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
I had to chuckle at the photo of “wild mushroom” agnolotti since I don’t think of portobellos or criminis as “wild.” Walking down Memory Lane, I was looking for “papinkys” or “hen of the woods” like my Dad brought home from the woods of Northeastern Pennsylvania in the 1950’s, usually half a bushel basket full at a time. Then Mom had to clean them, took a long time. Dad and Mom are long gone but my memories of those papinkys and hens are still vivid. Anyway, these agnolottis do look good and I’ll be trying them soon.
Very nice article, just what I wanted to find.