Buitoni Riserva

Happy Sunday! First, if you were interested in the Coconut Curry Scallops I posted about last week, please check out the Travessia Wine Blog for the official recipe card. :)

Second, there are TWO giveaways going on, one for Harvard Sweet Boutique cookies and another to help Taza Chocolate recover from last week’s flooding. . . Check em out!

A long time ago, Foodbuzz sent its tastemakers a coupon for a free Buitoni pasta or sauce. Unfortunately, since we rarely shop at “regular” grocery stores, it took me months to actually come across the pasta while shopping. I was at Market Basket, a store whose prices bring a little bit of heaven and obnoxious crowds bring a little bit of hell, and found Buitoni’s Chicken and Four Cheese Ravioli, perfect for a quick dinner after a long day in the sun.

Buitoni Ravioli

I also picked up Buitoni’s alfredo sauce. I rarely buy pasta sauces, but with the tiredness setting in, I decided to go for it and to doctor up the sauce to make it my own creation.

dinner ingredients

I started by sautéing thinly sliced zucchini, onion, garlic, and mushrooms in a tiny bit of olive oil. In the meantime, I started water boiling for the ravioli and got the sauce into a little pan of its own.

zucchini, mushrooms, onions

To jazz up the alfredo sauce, I added fresh ground nutmeg from the never ending nutmeg supply we bought in Grenada on our honeymoon. I also added ground black pepper.

nutmeg from Grenada

Once the zucchini had softened, and the ravioli were done, I drained them, mixed everything together, and added the sauce.

ravioli with cream sauce and veggies

I was surprised at how good the ravioli and sauce were. I am pretty wary of packaged sauces and pastas, but I really liked these and would buy them again in a heartbeat for a quick meal. Thanks, Foodbuzz, for the opportunity to try Buitoni products!

Do you tend to make your own sauces/pastas, or do you prefer store bought? If you are more “semi-homemade” what are your favorite tricks for jazzing up a packaged food?

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Tags: alfredo sauce, Buitoni, pasta, primavera pasta, ravioli, recipe, sauce, zucchini

  1. Simply Life’s avatar

    oh I love the addition of nutmeg! Looks great!


  2. Michelle’s avatar

    I was surprised to find how delicious the Buitoni Riserva pasta was myself! I actually doctored up some Buittoni marinara pasta sauce with some herbs and roasted eggplant this weekend. Blog post will be up tomorrow :-)


    1. traveleatlove’s avatar

      Mmmm always love eggplant suggestions!


    2. Angela (the diet book junkie)’s avatar

      oh man, i would LOVE to tell you i know how to cook but alas, that would be a lie. i don’t eat a lot of packaged food though, i just eat a lot of raw food. but i do make my own dressing! my world famous “balsamic vinaigrette” made with extra virgin olive oil, balsamic vinigar, and wholegrain mustard. or, my “mustard vinaigrette” made with evoo, same mustard, and lemon juice. (fancy, i know.)


    3. Susan’s avatar

      The nutmeg was such a good idea! I try to make sauce as much as I can, but when I can’t, I add olive oil and garlic to a pan first and then heat up the sauce in that. I find it puts you almost half way between homemade and not.


    4. Corinne’s avatar

      wow nutmeg!? never would have thought of that spice. such a great idea! whenever i buy frozen i do what you did here, bulk it up with fresh produce and protein. i barely ever add my own spices but now i just might! thanks!


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