Buitoni: Wild Mushroom Agnolotti

Due to my relationship with the Foodbuzz Tastemaker program, I am sometimes offered samples of food products to try.  A while back I was offered the opportunity to try out a product from the Buitoni Reserva line of pastas and sauces.

I am a sucker for anything mushroom, so I went with the wild mushroom agnolotti.

As delicious as they sounded, they sat in my freezer for a good while.  I tend to make soups and stews to heat up during the week....and frankly, I forget about things in my freezer.  After a particularly long workday however, I decided to treat myself to some pasta.

While a pot of salted water came to a boil, I diced up some zucchini in my fridge.  In a skillet I melted a dot of butter, then sauteed the zucchini just enough to soften it, and added some salt, pepper, and a little dash of garlic powder.

Then I did what any foodie with a plate of pasta and a fondness for fat would do.  I put more butter in the pan and browned it. (I had a pretty bad day).

I tossed my pasta in the water, and in a few minutes the delightful little pillows floated to the top.  I pulled them from the water, tossed them with the browned butter, and plated them with some basil and parmesan cheese.

I ate all of them.  The mushrooms were rich and delicious, and the pasta had a perfect bite.  They were better than I imagined a frozen pasta could be.  I thought they were better than some ravioli I've ordered in Boston restaurants.

Bad work day forgotten....mission accomplished.