One of the perks of being a Food Buzz Featured Publisher is the opportunity to try to new products. This particular opportunity is double perked, so to speak, because Buitoni Pasta, the maker of the product in question, is giving away All Clad pots and pans–and to enter all they ask is that you create a sauce to go with one of their pastas. Since I would have created a sauce to put on the Wild Mushroom Agnolotti they sent me anyway, piece of cake.
As to the agnolotti itself (basically half moon shaped raviolis) it was very tasty–my kids loved it and my only complaint about it was that the edge started to fall away from the filling in a few of them. To be fair, however, I may have boiled it too hard–I don’t have much experience with stuffed pastas. I know I did not overcook it.
I chose a Balsamic Cream Sauce to drizzle on the cooked angolotti, sprinkled with parmesan cheese. One of my own personal requirements was that the sauce be simple–because if I was trying to create a fancy 4 star pasta meal at home I would not be using store bought pasta, no matter how tasty. I would recommend this sauce as more of a side dish or appetizer, because although it is lick your fingers good, it is also really rich. The kids and I had it for lunch.
1 small red onion, finely diced
8 cloves garlic, minced
1 1/2 t extra virgin olive oil
1 1/2 T butter
salt and pepper to taste
2 T balsamic vinegar
1/4 cup balsamic vinegar
1/2 cup heavy cream
1 t chopped fresh thyme
In a large, heavy skillet, heat the olive oil. Add the butter. When it is is sizzling and mostly melted, add the garlic. Cook for 30-60 seconds to infused to fat with garlic. Then add the onion and saute until turning light golden brown and toasting in spots. Sprinkle the onion with some salt. Splash the 2 tablespoons (eyeball it) of balsamic vinegar into the pan to de-glaze the it. After it cooks away, add the cream and remaining balsamic vinegar and chopped thyme. Simmer briskly, stirring, for one minute. Serve, drizzled over the mushroom ravioli.