Wild Mushroom Agnolotti

If you can't find Agnolotti it's no problem. You  can use any mushroom stuffed pasta such as ravioli or tortellini. The magic here is the sauce!


1 pound wild mushroom Agnolotti

2 TBS unsalted butter

1 shallot minced

2 garlic cloves minced

2 TBS sun dried tomatoes chopped

8 crimini mushrooms chopped

1 cup heavy cream

1/2 cup Parmesan grated

1/4 cup gruyere grated

2 TBS chopped basil for garnish

Salt & Pepper

Cook the agnolotti in boiling salted water according to package directions.

Melt the butter on medium high heat, add the mushrooms and cook 3 - 4 minutes. Add the shallots, tomatoes, salt & pepper & cook about 2 minutes. Then add the garlic to cook 1 minute. Add the cream and bring almost to a boil.  Off the heat add the cheeses, stir to melt. Drain the pasta reserving some of the cooking water. Add the pasta and stir.  If the sauce is to thick add some of the pasta water. Garnish whith fresh chopped basil.