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!

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

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.

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!