Looks like I’m one of the last ones to post a recipe using the Buitoni Riserva Wild Mushroom Agnolotti, part of the Foodbuzz Tastemaker program which gives featured publishers a chance to try new food products and to have the option of posting a dish made with the featured product. I was away when the pasta arrived so it had been at my door for at least three days before my neighbor took it to her house. Very disappointed, I wrote an email to Foodbuzz explaining what had happened and did they have anymore of the pasta to send to me. A few days later, two coupons for a Buitoni Riserva pasta arrived in the mail. I was thrilled!Four new pastas are available in the Riserva line, Chicken and Four Cheese Ravoli, Quattro Formaggio Agnolotti, Spicy Beef and Sausage Ravioli and Wild Mushroom Agnolotti. It was difficult to choose which one I would try first as they all looked very tasty. In the end, I chose the Wild Mushroom Agnolotti. I had just the sauce in mind that I wanted to pour over the mushroom Parmesan stuffed pasta-a toasted walnut and sage butter sauce which would add some crunch and texture to the dish and the addition of fresh sage, a woodsy flavor that would compliment the mushroom stuffing.Wild Mushroom Agnolotti with Walnut Sage Butter Sauce1 (9oz.) package Buitoni Reserva Wild Mushroom Agnolotti6 tablespoons unsalted butter1/2 cup toasted chopped walnuts1/2 cup fresh sage leavesSalt and freshly ground pepper to tasteFreshly grated Parmigiano ReggianoCook pasta according to package directions adding one tablespoon olive oil to the salted water to keep agnolotti from sticking.Melt the butter in a skillet. Add the toasted walnuts, sage leaves, salt and pepper and cook on medium low heat until the butter turns slightly brown. Be careful not to burn butter or it will have a bitter taste.To serve, place agnolotti on serving place and ladle sauce over. Sprinkle with the grated Parmigiano Reggiano. Serves 2 as a main course or 4 as a side dish.