Wild Mushroom Agnolotti with Gorgonzola Fondue


Wild Mushroom Agnolotti with Gorgonzola Fondue 5

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.

Wild Mushroom Agnolotti with Gorgonzola Fondue 6

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!

By on April 29th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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