Wild Mushroom Agnolloti in a Rosemary Garlic Butter Sauce

The title of this sounds so fancy right? Well let me tell ya, I just threw this together in 15 minutes! And if that wasn’t enough, there are only 5 ingredients! Lightly browned butter, perfectly toasted garlic and fragrant woodsy rosemary all over a tender wild mushroom agnolloti (basically a different shaped ravioli)… drool! Its recipes like these that are proof that a wonderful flavorful meal can be thrown together super quick even on a Monday!

3 Tbsp butter

2 Tbsp olive oil

4 cloves garlic, sliced

a sprig of rosemary, leaves removed and chopped

2- 9oz pkg of Buitoni wild mushroom agnolloti

Get a pot of water boiling. While you are waiting on that get started on this super simple sauce. In a large sauté pan, over medium low heat, add the butter. Allow it to melt and brown just slightly. At that point add in the oil.

Next toss in the sliced garlic and chopped rosemary. (I definitely took a picture of this step but it seems to have disappeared)

Once the water has come to a boil, add the pasta and cook just 2-3 minutes.

Once the garlic is lightly toasted and the agnolloti has cooked a couple minutes, add the pasta to the sauce and cook just a couple more minutes.

Season with salt and pepper.

And that is it! How easy and delicious is that!?!?!

*this is my original recipe*