Buitoni’s Agnolotti in a spinach light cream sauce


On my last day sleeping at my condo I walked up to my front door and saw a package sitting on my step. It was such a nice surprise! I had forgotten that I had signed up to try Buitoni’s newest line of pastas with Foodbuzz’s Tastemaker Program. In the chilled carton was one amazing package of their mushroom agnolotti. I really appreciate the Tastemaker program because I have been given the opportunity to try new foods that I may not have, or to get the word out before others can get their hands on them. In this case, I was more than excited to taste!

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When I heard Buitoni had a new line I was extremely excited. Every few months when I was little my mom would make an extra special meal, usually around the time of one of my brother’s big soccer games: breaded fried chicken breasts and eggplant, Buitoni ravioli or tortellini in cream sauce, and salad. Always Buitoni because it was the only brand my mom said tasted like the ravioli in Trieste, where she was from. My brother could eat the whole package of ravioli so usually I would take an extra big helping before he even got to it. I am surprised I wasn’t a chubby kid.

Those nights are some of my fondest memories. The chicken and eggplant would take a long time, and I would help my mom prepare, bread, and fry both in preparation for dinner. I would set the table with fun napkin shapes. The ravioli or tortellini would be a last minute thing to make to finish out the meal. It never took long. The whole process was relaxing and serious bonding time for my mom and I. I will never forget those moments.

Once in a while when I want to relive those memories in the kitchen with my mom I blast some Italian music, fry up some breaded eggplant (ok ok, BAKE now), and make a small batch of Buitoni ravioli with cream sauce. Sadly, Stop & Shop stopped carrying their line for about a year in favor of some nasty store brand ravioli and tortellini, but Buitoni is back in its spot… leaving room to welcome their new riserva line with a BANG.

Now that I am done going down memory lane…

THE PASTA

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These agnolotti were amazing. You have to like mushrooms though. If you don’t, you won’t enjoy them. For my first dinner at home with my dad I decided to make the agnolotti with a simple spinach cream sauce. I actually wanted to add asparagus to the sauce, which I suggest you do, but I simply ran out of time. I make the sauce a little lighter (no butter or flour) to keep it simple, fast, and a bit lower in calorie as it is thinner than if I were to use flour and butter.

Spinach Cream Sauce:

Ingredients:
1 handful baby spinach, chopped
1/2 cup light cream

Directions: Place both ingredients in a pan on low heat. Stir now and again and let sit on low heat until the whole mixture reduces slightly, about 15 minutes.

This light and simple sauce was the perfect topping for the agnolotti. Try both.

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Oh, and for the non-Italians… it is pronounced AN-YO-LOT-TEE. and gnocchi? NYO-KEY.

I can’t wait for the Riserva line to hit stores- the great thing about pasta like this is that you can keep it in your freezer and use it in a pinch one of those days where your fridge is empty and time is short. For a sauce use anything in your pantry/fridge stock… a can of crushed tomatoes, a few spinach leaves tossed in a pan with some good olive oil, a little garlic and butter, some pesto from your freezer… pretty much anything goes.

I am glad I chose tonight for pasta. I just spent the last 2 hours cleaning out two closets. I can now proudly say they are organized and just beautiful. Slowly but surely the whole house will be in order.. no more leftover clutter around!

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20 responses to “Buitoni’s Agnolotti in a spinach light cream sauce

  1. I got these in the mail the other day too!! I can’t wait to try them , I’m even more excited after reading your post!

  2. So sweet. Really.

    I agree with all you said, but should add that I don’t like eating mushrooms, but I don’t mind the flavor and I liked these. I just picked out the ‘shrooms.

  3. mmm that pasta looks delic, love the trip down food memory lane!

  4. I never knew how to pronounce gnocchi! I cleaned my closet today too, it’s a great feeling to have it organized.

  5. thresholdofgreatness

    It looks like you served the pasta perfectly! I’m hoping to try my sample later this week. I may have to steal your idea and serve it with spinach and olive oil. πŸ™‚

  6. Loved your trip down memory lane πŸ™‚ I can’t wait to try this agnolotti – I have yet to read one bad review! Good thing I started eating mushrooms last year and now I can’t get enough of ’em!

  7. Those look so good!!

  8. Gorrrrgeous pasta dish!!

  9. I got the same ravioli and wanted to make some kind of a cream sauce… good idea! πŸ™‚

  10. Love the mushrooms!! Okay so I knew how to pronounce gnocchi but one of my friend’s mom’s butchered the pronouncing of it SO bad – G-notch-ee! Haha

  11. I used to love when my mom made big italtian dinners like that for our family!
    That sauce on your pasta looks fantastic!

  12. your meal looks lovely! i have similar fond memories of sunday cooking with my dad, who is from Naples. sometimes when i am feeling nostalgic i’ll put on the italian music, and make a huge pot of tomato sauce, some caponata…

  13. That loooks amazing..and I had no idea that a spinach cream sauce was so simple, I’ll have to try it!

  14. Cleaning is so good for relieving stress. The sauce sounds great! I wonder if it could also be made with using milk mixed with flour rather than cream? Hmm…

    Thanks for reviewing this; mushrooms are deeelicious.

  15. LOVE that pasta!!

    I would have loved to see your napkin shapes πŸ˜‰ fun meories!

  16. ah, thanks for the pronounciation tip. although i admit, im not the biggest fan of italian cuisine bc dairy free dishes are somewhat rare…but your sauce still made me drool just a bit πŸ™‚

  17. just saw your comment about the packing! yay for moving to philly πŸ™‚ as for packing tips, the biggest thing for me was LABELING and making sure everything that was delicate / breakable was wrapped (i used tissue paper or plastic bags!) and then put in a box and i wrote on the outside in a sharpie what was in it… it made our first few days a breeze bc we could find what we needed in a hurry! i guess my other big thing was organization… although i have a lot of cabinets i made sure that we had lazy susan’s, cabinet organizers, spice racks, etc… that helps a ton! good luck πŸ™‚ i cant wait to hear about how it goes and let me know if you need any more moving advice (although i still have stuff to unpack haha)…

  18. Great review! I’ll have to try it out because it looks delish.

  19. You are so sweet- your comment just made my day! Maybe when Josh and I are up visiting in Philly we can meet up πŸ™‚ That sauce you made for the pasta looks awesome! I bet it totally made the dish!

  20. Pingback: Columbus Foodie » Blog Archive » April 2009 Roundup

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