Wild Mushroom Agnolotti with Gorgonzola Fondue

I was really excited to have the opportunity to try some products from Buitoni’s new Riserva line of pastas. We actually buy Buitoni pasta pretty often, because in addition to tasting better than traditional dried pastas, they cook a lot faster.

The wild mushroom agnolotti are filled with portabellas and creminis, roasted garlic, grana padano, and parmesan. They are very delicate, but also very big on flavor! It didn’t take us very long to decide how we wanted to prepare these. They seemed to scream for a white, cheesy sauce. When we lived in DC, we would eat at News Café pretty often and one of our favorite dishes was ravioli with 4-cheese sauce and walnuts. That was my inspiration for the gorgonzola and Romano fondue that I served with these. The wild mushrooms paired beautifully with the salty creaminess of the sauce, which was also great to dip some breadsticks into! I served some steamed artichoke on the side as well.

The package looks small, and I was concerned at first that it wouldn’t be enough for the two of us. We ended up getting 6 pieces each. Surprisingly though, they were actually very filling and I found the portion to be perfect. We agreed that this is definitely something that we will buy again.

Wild Mushroom Agnolotti with Gorgonzola Fondue

* 1 pkg Buitoni Riserva Wild Mushroom Agnolotti
* 1 Tbs butter
* 1 Tbs flour
* ¾ c skim milk
* 3 oz gorgonzola, crumbled
* 1 oz Romano, shredded
* 2 tbs walnuts, chopped

Cook agnolotti according to package directions. Meanwhile melt butter in a small saucepan over medium heat. When butter is melted, whisk in flour. Add milk, and whisk to remove any lumps. Bring to a simmer and let the mixture reduce for about 5 minutes- when the entire surface of the sauce starts to bubble, cook for 1 additional minute. Stir in cheeses and walnuts, and continue to cook until cheese melts and fully incorporates into sauce.

This will make way more sauce than you need- I’d say at least 6 servings. A little goes a long way- I used 1-2 Tbs of fondue per serving of pasta. Depending on how much you use, you’re looking at an ounce of cheese or less per serving, which keeps this decadent meal lower on fat and calories (1/6 of the sauce contains about 135 calories and 9.7 grams of fat).

Serves 2, with extra sauce


If you have a vegetarian or fish recipe that you would like included in my Meat-Free Fridays roundup, tomrrow (Thursday) is the last day to submit it! Just post a link here on your recipe post and email me at lk@healthy-delicious.com to let me know!


  1. Yum…. I need to make my raviolis already. This sounds like an amazing (and healthy) sauce!!!

  2. Natasha - 5 Star Foodie says:

    Gorgonzola and walnuts sound excellent in the sauce for the pasta!

  3. That fondue sauce looks so creamy. Delish!

  4. another great use for these buitoni dudes – I better get on it – is today the last day?

  5. NOW THAT is pretty!!! Lauren, quit your job and do this full time – clearly you have a knack for it!

  6. Lovely flavors to the sauce! I can’t believe how fast the week has gone – I really want to get into your round-up!

  7. Anything with melted gorgonzola has my name written all over it!

  8. This looks like a meal from a fancy restaurant! Beautiful work…I bet it was soooo delicious

  9. I got these too but haven’t made them yet. The idea of doing a fondue sounds amazing!

  10. That looks terrific! I made a sauce to go over polenta tonight and it was basically the same as yours but, with lite smoked gouda. So delish!

  11. Hi Lauren – We’re glad you enjoyed the wild mushroom agnolotti, and thanks for sharing the gorgonzola and walnut sauce. It looks exquisite – we’ll definitely have to try it out!

  12. I love Gorgonzola with walnuts! This sauce sounds great!

  13. mmm….this looks very rich and indulgent. I especially love your little addition of walnuts! you’re a genius!

  14. oh my gosh that picture is beautiful. making me hungry. I can’t wait to try this!

  15. That sauce looks fantastic! I love creamy cheese sauces, and I am 100% certain that the cheese sanuce and the walnuts would compliment the pasta perfectly.

  16. Love the pictures! Looks delicious!

  17. Excellent pasta dish: easy & ready in minutes,….Lovely!

  18. What a great way to make this pasta dish. I did a basic marinara with mine and thought the ravioli was great as well.

  19. Such a nicely well done pasta dish…it looks very yummie! Nice pictures.

  20. Wow, what a delicious looking fondue recipe. This one will definitely go into my “to try asap” recipe file.

  21. thanks everyone!!

    Mo- haha. I wish I could make a living doing this! Maybe some day…

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