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Wild mushroom agnolotti with lemon butter sauce

(5.00/5 - 1 vote)
1 comment

This is a wild mushroom pasta, the filling sounds rich and sauce is light.

  • Wild Mushroom Agnolotti with Lemon Butter Sauce
  • Wild Mushroom Agnolotti with Lemon Butter Sauce, Photo 2
  • Wild Mushroom Agnolotti with Lemon Butter Sauce, Photo 3
Recipe type:
Main Dish
Number of serving:
2 servings
Preparation:
15 min
Cook time:
35 min
Ready in:
50 min
Difficulty:
Very Easy

Ingredients

- 3 ounces pancetta, chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup dry white whine
- 1/8 cup fresh lemon juice
- white pepper to taste
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, cut into small cubes and kept cold
- 1 package of Buitoni’s Wild Mushroom Agnolotti
- Fresh parsley
- Grated parmesan

Preparation

Step 1 - Wild Mushroom Agnolotti with Lemon Butter Sauce

Step 1

In a saute pan cook the pancetta until crisp. Remove the pancetta from the pan reserving the fat.
Step 2 - Wild Mushroom Agnolotti with Lemon Butter Sauce

Step 2

Reduce the heat to medium and add the shallot. Cook until it begins to soften, about two minutes. Add the garlic and saute for one minute.
Step 3 - Wild Mushroom Agnolotti with Lemon Butter Sauce

Step 3

Add the white wine and lemon juice and allow to reduce for about three minutes.

Step 4

Season with pepper, reduce the heat to low and add the cream. While you do this you will want to boil the pasta for four minutes.
Step 5 - Wild Mushroom Agnolotti with Lemon Butter Sauce

Step 5

Add the butter, one or two cubes at a time, stirring constantly while it melts over low heat.
Step 6 - Wild Mushroom Agnolotti with Lemon Butter Sauce

Step 6

After you have added half the butter remove the pan from the heat and add the remaining butter. Toss in the hot pasta and turn to coat.
Step 7 - Wild Mushroom Agnolotti with Lemon Butter Sauce

Step 7

Garnish with chopped parsley, grated fresh parmesan, and the crisped pancetta.

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Comments:

25/03/2013

This is delicious. We usually go for two packages of agnolotti with just one batch of sauce, and it's about perfect, even when I've had to substitute regular bacon for the pancetta. But I love the recipe as is.

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