Wild Mushroom Agnolotti with Cognac-Cream Sauce and Baby Pea Shoots

I hope I'm not starting to sound like a Foodbuzz broken record, but once again they've sent me a tasty treat to try and review. I promise, I'm not totally in their pocket!

This time I was sent a package of Buitoni Riserva Wild Mushroom Agnolotti to try. I'd been seeing the advertisements for this in Gourmet and Bon Apetit and was thinking of trying it out anyways.

I'm a marketing director's dream - show me enough pretty pictures and I'll try anything. I may not go back for seconds, but I'll at least try it once.

I'm notorious for watching TV (back when I had a TV) and after seeing an advertisement developing a huge craving for whatever they were advertising. It's pathetic really.

This time the product has lived up to the hype, though. The ravioli were truly outstanding - some of the best storebought ravioli I've ever had.

I actually just took a moment to google the other Foodbuzz blogger reviews and it appears that just about everyone likes them. We may sound brainwashed, but I assure you they really are quite impressive for a grocery store selection.

I know that next time I need a quick meal I'd be more likely to pick these up then the ravioli I've chosen in the past from the freezer section.

I must admit after first opening the package they didn't look all that fantastic, but they more than made up for it with flavor. I thought it was kind of silly that they promote it as 'wild mushroom' ravioli filled with cremini and portabello mushrooms. First of all, they're the exact same mushroom, merely at different stages of maturity. Secondly, they're both cultivated - not wild.

But, no matter. They were tasty. I won't complain anymore about silly marketing ploys.

I decided to participate in the contest Foodbuzz and Buitoni are holding for a sauce recipe, so I made a cognac-cream sauce with sauteed creminis and baby pea shoots. It's a simple recipe, very easy and quick to make, and has a pleasant complexity of flavor that really complements the ravioli.



Wild Mushroom Agnolotti with Cognac-Cream Sauce and Baby Pea Shoots

1 9 oz package Buitoni Riserva Wild Mushroom Agnolotti
3 tablespoons unsalted butter
1 medium shallot, minced
4 medium cremini mushrooms, sliced
50 ml Courvoisier, or other cognac (50 ml is one of those little airport size bottles, about 3 tablespoons)
1/2 pint heavy cream (not ultra-pasteurized)
baby pea shoots
kosher salt and fresh ground black pepper to taste

In a skillet over medium-high heat, melt the butter. Cook the shallots and mushrooms, stirring occasionally, until caramelized and cooked through. Remove the mushrooms to a separate plate, cover with tin foil to keep warm.

In the same skillet pour the cognac, be very careful if using a gas stove - the cognac will ignite if poured over the flame. Let the cognac boil until reduced by half. Add the cream all at once, bring to a boil stirring constantly. Season to taste with salt and pepper. Reduce by half.

Meanwhile, boil the pasta in salted water with 1 tablespoon of olive oil about 3-5 minutes, or until ravioli float to the top. Strain the ravioli and add to the skillet with the cream sauce. Allow to cook further for about 2 minutes.

Plate several ravioli, topped with half the cremini mushrooms and a generous handful baby pea shoots. Serve immediately.