Buitoni’s Pasta – Chicken Marsala Ravioli and Roasted Butternut Squash Agnolotti
Recently, Buitoni Pasta was generous to ship me a thoughtful package consisting of their limited distribution of fresh filled pastas – Chicken Marsala Ravioli and Roasted Butternut Squash Agnolotti to experiment, a soft bamboo fiber hand towel, an apron, and a cutting board from Vermont.
My personal mission is to create simple, easy but flavorful sauces to enhance the pasta eating experience. Also, it’s summer and we’re all boiling in our own sweat and I don’t want to toil over my stove all day. (Note: These particular flavors of Buitoni pastas are only found in your local supermarkets within the Northeast and New England regions only.)
For their butternut squash agnolotti, I paired it with a brown butter sauce with sage, toasted hazelnuts and a touch of grated Parmesan cheese. The aromas of this sauce is mesmerizing. The nuttiness of the brown butter, herbaceous touch from the sage, crunchy toasted hazelnuts, and the salty punch from the Parmesan worked wonders for the agnolotti.
Here’s the recipe:
1 package of cooked Buitoni’s Butternut Squash Agnolotti, drained
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
A bit less than 1/3 cup of toasted chopped hazelnuts
Additional grated Parmesan cheese
1. Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes.
2. Add the chopped sage and stir for 1 minute.
3. Add the agnolotti and cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Add the hazelnuts. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
As for their chicken marsala ravioli, I realized when I ate it plain (cooked, of course), there were fine bits of mushrooms mixed within. It’s subtle but you see it. I envisioned a red sauce (tomato-based) that has mushrooms. It’s a bit heavier and it will take more time to make than the brown butter sauce but it’s worth the effort.
Chicken marsala ravioli in a tomato mushroom sauce
2 packages of cooked Buitoni chicken marsala ravioli, drained
2 tablespoons of fresh parsley, chopped
3 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, sliced
1 pound fresh mushrooms, sliced
1/2 teaspoon dried crushed red pepper
1 28-ounce canned tomatoes, chopped, juices reserved (preferably Italian canned tomatoes)
1 15-ounce can tomato sauce
1 teaspoon sugar
1 1/2 teaspoons dried basil, crushed
3/4 teaspoon dried oregano, crushed
1. Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 10 minutes.
2. Add garlic and sauté for 1 minute. Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
3. Add the tomatoes and reserved juices. Cover and simmer for about 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook for another 15 minutes.
4. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Add the cooked chicken marsala ravioli and 2 tablespoons parsley to sauce. Transfer to large bowl. Garnish with remaining parsley.