Wild Mushroom Agnolotti with Sage-Brown Butter

agnolottiI once read that stuffed pastas were meant to be eaten with very simple sauces so you could better appreciate the filling.   Ravioli, tortelloni (big tortellini), and agnolotti (half-moon shaped ravioli pronounced “on-yo-lotti”) should not be swimming in sauce, but rather “dressed” with something far less complicated. 

Full disclosure:  I happen to love ravioli swimming in fantastic homemade tomato sauce.  It was my childhood hands-down favorite meal, and my mother still makes it whenever I visit.  That being said, I have also come to appreciate sauce as a “condiment” as they call it in Italy.   In the eyes of true Italians, most Americans over-sauce their pasta.  Italians simply “dress” their pasta with small amounts of sauce, whether that be a basic tomato sauce, a bright green pesto, or a classic brown butter sauce.

You do need to take your time with brown butter sauce, and prepare it over very low heat otherwise you will scorch it.  The addition of sage is a great compliment to  the nutty flavor of the browned butter, and lots of Parmesan cheese adds saltiness.  Delicioso!

Wild Mushroom Agnolotti with Sage-Brown Butter

Serves 3-4

2 – 9 oz packages wild mushroom agnolotti

4 tablespoons unsalted butter

1 tablespoon minced fresh sage

1/4 cup grated parmesan cheese

Bring a large pot of salted water to a boil.  Add agnolotti and cook approximately 4-6 minutes (or according to package directions)

Meanwhile, in a large skillet, heat butter over low heat.  Just as it begins to lightly brown, add sage and stir to coat.  Continue to heat until butter is a chestnut color.

Drain pasta and add to skillet.  Toss to coat agnolotti.  Transfer to serving bowl and garnish with parmesan cheese.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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2 Responses to “Wild Mushroom Agnolotti with Sage-Brown Butter”

  1. Bill B Says:

    Made this tonight…great stuff!

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