Friday, April 24, 2009

Creamy Agnolotti with Roasted Asparagus, Grapes and Shrimp

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I got so excited about the Buitoni® contest, that I didn’t wait for the free sample from Buitoni, offered through Foodbuzz. I immediately went to the store to see which product I could use for dinner that evening. Here’s the result of my exuberance: A dish in which a riot of flavors leap off the plate in this colorful mix of pasta, veggies, fruit and light cream sauce.

Serves 5
2 packages Buitoni® Quatro Formaggi Agnolotti
24 thin asparagus spears, washed and tough ends cut off
2 cups red seedless grapes
1 tablespoon + 1 teaspoon olive oil
seasoned salt, to taste
1 pound cremini mushrooms, washed, dried and halved
20 medium shrimp, shelled and deveined
1/4 cup dry white wine or vermouth
2-1/2 cups fat free half-and-half
2 tablespoons unbleached flour
1/2 teaspoon thyme
6 tablespoons feta cheese or coarsely grated parmesan or a mix

Heat the oven to 400 degrees F
. with a rack in the center of the oven.
Boil 4 quarts of water and a little salt in a large pasta pot.

Cut half of the asparagus spears into 1-inch pieces. Toss with the remaining asparagus in a roasting pan with 1/2 teaspoon oil and seasoned salt, to taste. Push them to one side and put the grapes on the other side of the pan, tossing them with another half teaspoon oil and salt to taste. Roast for 7-10 *minutes until the asparagus is browning and the grapes start to spit open.

While the grapes are roasting, add the ravioli to the boiling water and cook for 7 minutes.

Meanwhile, heat 2 teaspoons oil in a braiser or sauté pan, over high heat, until very hot. Add the mushrooms and saute them, adding a little seasoned salt to taste, until nicely browned, adjusting the heat if necessary. Remove them to a bowl.

Add 1 teaspoon oil to the pan, and saute the shrimp until they turn pink. Deglaze the pan with the wine and cook until almost completely evaporated.

Place half of the fat-free half and half in a shaker-jar. Spoon the flour on top, cover and shake the jar to dissolve the flour. Add to the pan along with the remaining half-and half and the thyme. Bring the mixture to a simmer. Cook for a few minutes to cook the flour and thicken the sauce. When the ravioli is done, toss it in the cream sauce. The veggies, grapes, shrimp and asparagus can be tossed with the ravioli or served on top of plated servings. Just before eating, sprinkle with the feta or parmesan.

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