Wild Mushroom Agnolotti
- 2 servings mushroom ravioli
- 1 T butter
- 2 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
- wine, to taste
- 1 small zucchini, roughly chopped
- hot pepper flakes, to taste
- 2 T olive oil
- fresh basil, chopped, to taste
- parmesan cheese, for serving
Cook the pasta according to the directions reserving about 1/4 c of the pasta water. Just leave the drained pasta in the pot.
Saute the garlic in the butter for a few minutes. Add mushrooms and cook until the butter is gone. Then add some wine to deglaze the pan. Add the zucchini, some more wine, the pasta water, salt, pepper to taste and then cook until all the liquid is gone and the mushrooms are nice and golden. Then add some hot pepper flakes. (Again to taste)
To the pasta I added about 2-3 T olive oil, fresh chopped basil, oregano, and parley and tossed together. Put on low heat for a few minutes to re-heat the pasta a bit and help the herbs release their oils.
Then just plate up, add the mushroom mixture and some Parmesan/Romano cheese.