Buitoni's Mushroom Agnolotti


by Leigh-Ann


Posted on January 26, 2012 at 12:20 PM

Updated Wednesday, Oct 30 at 3:15 AM

This Mediterranean Mushroom Agnolotti is the perfect dish for guests.  It’s easy and fun to make.

Mediterranean Mushroom Agnolotti


1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti
3 tablespoons olive oil
25 fresh sage leaves
Ground black pepper
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese


Bring water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove from skillet. DRAIN pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium/high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.