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As one of the Tastemakers over at Foodbuzz, I was given the opportunity to review the Wild Mushroom Agnolotti offering from Buitoni's Riserva fresh pasta line.

My first thought was to make a simple brown butter and sage sauce for it, but in the end I decided to make an appetizer. I fried them and served them with warm marinara for dipping.

I only had one, as my ladies made relatively quick work of them, but I really enjoyed it. Next time I think I'll double the batch and hold some back.

1 package (9 oz) Buitoni Wild Mushroom Agnolotti (large ravioli)
1 cup Buttermilk
1 1/2 cups Italian-style bread crumbs
1 1/2 cups Marinara sauce, warmed
2 Tbsp Parmesan cheese, grated
Canola oil, for frying

Add two inches of oil to a large heavy pan.

Using a deep fry thermometer, heat the oil to 350º.

While the oil is heating, put the buttermilk and bread crumbs in two medium bowls.

Dip each agnolotti in the buttermilk, dredge well in the bread crumbs and place on a baking rack.

Once the oil is to temperature, drop half (six) agnolotti in the oil, waiting a few seconds between each one.

Fry to golden brown (2-3 minutes), then remove to a clean section of the baking rack.

Sprinkle with half the cheese.

Repeat the frying and sprinkling for the remaining agnolotti.

Serve with the warm marinara.

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