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You are here: Home / balsamic / Wild Mushroom Agnolotti Drizzled With Balsamic Cream Sauce

Wild Mushroom Agnolotti Drizzled With Balsamic Cream Sauce

April 21, 2009 By Laura 12 Comments

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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.


Balsamic Cream Sauce

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.

Filed Under: balsamic, pasta, sauces

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Comments

  1. Joanne says

    April 21, 2009 at 8:58 am

    This sauce does look rich, but deliciously so! Balsamic pairs so well with mushrooms, what a great idea.

    Reply
  2. That Girl says

    April 21, 2009 at 10:24 am

    I love the idea of a balsamic cream sauce cream sauce!

    Reply
  3. The Duo Dishes says

    April 21, 2009 at 11:59 am

    This is a really great sauce. Never thought to add a little cream to a balsamic sauce.

    Reply
  4. noble pig says

    April 21, 2009 at 12:08 pm

    Laura it’s beautiful. It sounds and looks even better! Beautiful.

    Reply
  5. Lisa says

    April 21, 2009 at 12:25 pm

    Gorgeous! That sounds and looks like one fine meal!

    Reply
  6. Simran says

    April 21, 2009 at 1:57 pm

    Wow! Balsamic vinegar in pasta sauce sounds like such a lovely idea. I am so trying it tomorrow.

    Reply
  7. Springtime says

    April 21, 2009 at 3:46 pm

    This looks and sounds mouth-wateringly delicious.
    I’ll keep my fingers crossed for the competition too! Good luck!

    Reply
  8. Elyse says

    April 21, 2009 at 9:04 pm

    Oh, Laura, this sauce sounds totally delicious! Mmm, balsamic cream–the perfect combo of creaminess and acidity. I can’t wait to try this sauce out.

    Reply
  9. LK- Healthy Delicious says

    April 21, 2009 at 10:18 pm

    balsamic cream sounds great of these! Idf I didn’t already have my own plans, I would totally steal this idea!

    Reply
  10. Grace says

    April 22, 2009 at 5:51 am

    agnowhatnow? 🙂
    this post is full of new things for me, most exciting of which is your cream sauce. it’s so purdy and darn tasty, too, no doubt.

    Reply
  11. Tangled Noodle says

    April 22, 2009 at 9:53 pm

    Your sauce looks so wonderfully savory and rich!

    Reply
  12. Claudia says

    April 24, 2009 at 12:33 pm

    What a creative idea. I am too boring whern it comes to a balsamic sauce. This looks rich and inviting.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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