This is my 150th post. Woot!
About a month ago I received a coupon in the mail for one Buitoni Riserva product, courtesy of FoodBuzz (Thanks!) I haven’t gotten around to using it until a few days ago, when I went to visit Ally in New Jersey.
We picked up the Quattro Formaggi Agnolotti in the refrigerated section, which were stuffed with ricotta, fontina, Parmesan, Grano Padano and roasted garlic. We had no idea how we wanted to prepare them so we ended up strolling along the aisles for longer than was necessary trying to come up with an idea. I didn’t want to serve the pasta in a tomato or cream sauce, and it was certainly too warm to make it a baked dish. Here’s what we came up with:
(Yield: 2 servings)
1 package Buitoni Quattro Formaggi Agnolotti
About 6 oz cremini mushrooms, sliced
2 slices bacon
Cook bacon according to package directions until crispy (about 7 min) in a large pan and set aside to drain on a paper towel. In the same pan, cook mushrooms on medium heat in the bacon drippings, seasoning lightly with salt and pepper. Cook for about 7 min, stirring occasionally.
Meanwhile, cook the ravioli according to package directions and reserve 2 tbsp of the cooking water before draining. When the mushrooms are ready, add bacon, ravioli and reserved pasta water to the pan and sauté together for another minute. (Cooking time is under 20 minutes!)
Served with a side salad, this is a very satisfying meal. The ravioli were tender and cheesy on the inside, the mushrooms were meaty and salty from being cooked in bacon grease and the bacon was…well, it was its usual delicious, sinful self.