Wild Mushroom Agnolotti with Roasted Marinara Sauce

Before I get to the recipe I wanted to say THANK YOU to all of you who left such kind, supportive and helpful comments. I can't tell you how much I appreciate all of my readers. My husband and I worked hard this weekend sending letters to the website hosting companies in regards to the scrapers stealing my work. We are hoping they will shut down these sites. After thinking about it, I decided to "out" these scrapers because they are scraping other people's work as well. Please check out the sites to see if they are using your material or that of someone you know.

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I would also like to say a big THANK YOU to Kim from KimDeC who helped me out with my new template. My husband and I couldn't have done it without your help Kim - we really appreciate you taking the time to help us. I also wanted to say thank you to my amazing husband who helped me all weekend with my new template and dealing with these scrapers - thanks Chad!

Now on to the recipe. I recently received a package in the mail from Foodbuzz. I was so excited to see this ravioli inside. With my daughter's soccer games two nights a week, I need to have quick and easy recipes to prepare. I had left over Roasted Tomato, Onion and Garlic Marinara in the refrigerator and decided it would be perfect on top of the agnolotti... I was right. I loved this meal. Not only was the ravioli really delicious with an excellent mushroom flavor but it was quick and simple to make. We all really, really loved this dish. I am sure the agnolotti would be great with jarred marinara if you don't have time to make the roasted marinara.

Wild Mushroom Agnolotti with Roasted Marinara Sauce:

• 1-2 packages of Wild Mushroom Agnolotti
• Roasted Tomato, Onion and Garlic Marinara
• Parmesan cheese, freshly grated
• Fresh parsley, chopped

Prepare the roasted marinara and let simmer 2-4 hours. Prepare the pasta per instructions then drain. Place on serving plate and top with marinara, fresh Parmesan and chopped parsley. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net