Mediterranean Mushroom Agnolotti

Mediterranean Mushroom Agnolotti

In this recipe:

based on 4 reviews
This Looks YUMMY!
10 min.
16 min.
2 to 3 servings

Savory and quick Mediterranean Mushroom Agnolotti is a perfectly seasoned classic pasta dish topped with crispy sage leaves that add a Tuscan flair to entertaining.


  • 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.)
  • 3 tablespoons olive oil
  • 25 fresh sage leaves
  • Ground black pepper
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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BRING water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove from skillet.

DRAIN pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium-high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.

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What a surprise!

I would never have thought to saute Sage leaves, but they really make this dish special.

- Sue Wilder from Louisville, KY


This is the best prepared pasta my husband & I have ever eaten! The filling is very savory and the sauce requires no seasoning other than the pepper in the olive oil!

- CYNTHIA from East Setauket

got to trt it

looks real good

- jackie from montana

Loved it, with one suggestion

I added some grilled chicken to this and the entire meal was wonderful!

- Laurel Kline from Manhattan Beach

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Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 560
  • Calories from Fat: 340
  • Total Fat: 37g (57% of DV)
  • Saturated Fat: 11g (55% of DV)
  • Cholesterol: 85mg (29% of DV)
  • Sodium: 930mg (39% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 4g
  • Protein: 18g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 35% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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