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Tuesday, April 21, 2009

Wild Mushroom Ravioli with Roasted Yellow Tomato Pesto

I am among a fantastic group of FoodBuzz Featured Publishers that received a package of Buitoni's wild mushroom agnolotti. These ravioli's are filled with portobello and crimini mushrooms (baby portobellos), garlic and a bit of cheese. Naturally, I was as excited to try the ravioli as Buitoni is for us to rave about it in a post. Since I was already being creative for SippitySup's TomatoMania and had an extra roasted yellow tomato, I decided that a less traditional pesto was in order.

My verdict: The ravioli is well done with delicate flavors as it is not seasoned with strong herbs and would be perfect with a classic brown sage butter or nutrient loaded tomato sauce. My pesto is great but there are too many flavors for this application and would be best on plain pasta or on chicken.

1/4 cup slivered almonds, toasted (in a pan over medium heat)
½ roasted yellow tomato, roughly chopped (please see here for roasting instructions)
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil
1 large garlic clove, minced
Freshly ground black pepper
3/4 cup extra virgin olive oil
1 package Buitoni Mushroom Ravioli

1. Boil water for ravioli and cook per package instructions.

2. Combine first 6 ingredients in food processor and slowly add oil. Feel free to add more or less.

3. Serve pesto with ravioli and enjoy.


Dietitian for Hire said...

yummy send some to me !!

Katherine Aucoin said...

Your picture is gorgeous! I did love the pasta and can't wait for it to be available in the grocery!

Lisa said...

Wow, this sounds delicious! Very creative!

Foodie with Little Thyme! said...

I love ravioli. I'll Have to try a mushroom mix in my next batch.

Nicole said...

Hey, you tried and that's more than I can say for myself lately:)~ Keep it in your file and let us know how it is on chicken or pasta.

Sara said...

I got a package of these ravioli too, haven't tried them yet. Glad you liked them though!

Michele said...

I love your pesto idea! Yellow tomatoes have always been my favorite. I agree though that there are enough flavors in the pasta already...keeping the sauce simple and mild will work the best for this pasta line. least we both learned something new. :)

Hornsfan said...

I love tomatoes - especially the non-red, yellow, orange, purple, they are all great. Mid-summer when I've got a garden full of yellow tomato I'll have to give this a try!

Soma said...

Oh my gosh! I made an almond, tomato pepper sauce with my ravioli from foodbuzz! Yours looks so good with yellow tomatoes. what a wonderful idea! I will post mine next week. I loved these mushroom filled & garlic flavors, could have had them just with evoo.

Great minds think alike;-D

Anonymous said...

Love the pesto with yellow tomatoes and almonds! Excellent!

Mommy Gourmet said...

Ohh, I got my ravioli the other day, I was planning something super simple now you sold me!

Anonymous said...

the pesto sounds great and it look so pretty on the plate! (haha...I didnt meant to rhyme)

Tangled Noodle said...

I can't wait until we plant our tomatoes and start harvesting! Your pesto sounds so delicious and a great pairing with this ravioli.

Bits of Taste said...

Amazing... I got to try this!

Daily Spud said...

I just love the sound of an almond/roasted tomato pesto and I'm cursing the fact that, because I don't live in the States, I don't get sent those lovely food samples by Foodbuzz. Oh well!

Anthony Sepe said...

How nice, will have to try. I also posted a carrot soup you may like. Keep up the good work.

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