Wild Mushroom Agnolotti with Roasted Marinara Sauce
I recently received a package in the mail from Foodbuzz, and I was so excited to see this ravioli inside. With my daughter’s soccer games two nights a week, I need quick, easy meals to prepare for dinner. I had leftover roasted tomato, onion, and garlic marinara in the refrigerator and decided it would be perfect on top of the agnolotti. Not only was the ravioli really delicious, loaded with an excellent mushroom flavor, but it was quick and simple to make. We all really, really loved this dish and thought it paired nicely with an Italian salad and some breadsticks.
Wild Mushroom Agnolotti with Roasted Marinara Sauce
Ingredients:
- Roasted tomato, onion, and garlic marinara, or jarred sauce of choice
- 2 packages of Wild Mushroom Agnolotti, cooked according to the package instructions
- Parmesan cheese, freshly grated
- Fresh parsley or basil (or both), to taste, chopped
How to Make Wild Mushroom Agnolotti with Roasted Marinara Sauce:
If using, prepare the roasted marinara in a small Dutch oven, and let it simmer for 2-4 hours. Click the link above for the recipe. Otherwise, heat store-bought jarred sauce in a large saucepan over medium heat.
Prepare the pasta in a large pot of well-salted boiling water according to the package instructions, then drain.
To serve, place ravioli on serving plates and top with marinara, fresh Parmesan, and chopped herbs. Enjoy.
Equipment
Ingredients
- Roasted tomato, onion, and garlic marinara or jarred sauce of choice
- 2 packages of Wild Mushroom Agnolotti
- Parmesan cheese freshly grated
- Fresh parsley or basil or both, to taste, chopped
Instructions
- If using, prepare the roasted marinara in a small Dutch oven, and let it simmer for 2-4 hours. Click the link above for the recipe. Otherwise, heat store-bought jarred sauce in a large saucepan over medium heat.
- Prepare the pasta in a large pot of well-salted boiling water according to the package instructions, then drain.
- To serve, place ravioli on serving plates and top with marinara, fresh Parmesan, and chopped herbs. Enjoy.
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.