Buitoni pasta has this new line of filled pastas that you can find in your local grocery store’s refrigerated section. There are four of them: Chicken and Four Cheese, Quattro Formaggi, Spicy Beef and Sausage, and Wild Mushroom. I chose to try the Quattro Formaggi first. I have to tell you that it was excellent. The quality of a good Italian restaurant. Really. You could use any of your favorite Italian style sauces on this ravioli with very good results. I made up a chunky tomato and veggie sauce for mine. We added a tossed salad and garlic bread to complete the meal. Very good. Not too heavy but very satisfying.
Pick up a package of this new product and give it a try. If you want to make the chunky tomato sauce to go along with it, then here’s what you need:
1 pkg Buitoni Quattro Formaggi Agnolotti (4-cheese ravioli)
2 tblsp olive oil
½ large onion, diced
2 cloves garlic, minced
1 carrot peeled and diced
1 stalk celery, diced
2-3 mini sweet peppers (or ½ a large bell pepper)
1 can fire-roasted diced tomatoes
½ cup white wine
1 tsp salt
½ tsp. crushed red pepper
½ cup grated parmesan cheese
Here’s what you do:
Bring a large pot of water to a boil. Cook ravioli according to package directions.
Meanwhile, prepare veggies. Heat olive oil in a large sauté pan over medium high heat.
Add onions and garlic and sauté until onion is slightly soft, approximately 2-3 minutes. Add carrot, celery and peppers. Saute until veggies are slightly soft, approximately 4-5 minutes.
Add tomatoes with their liquid. Cook until liquid is reduced and sauce is thickened, about 10 minutes.
Add wine, salt and red pepper cooking for an additional 5 minutes. Remove from heat and stir in parmesan cheese.
Remove ravioli from water and drain each briefly on paper towels. Arrange on plate and spoon sauce over top. Add more parmesan for serving, if desired.
Enjoy!
Download a printable copy here.
I definitely need to check out more of buitoni’s new pasta line, that looks delicious 🙂
that looks delicious! I’ve never tried Buitoni pasta but I’ll put it on my list. I love sauces that are more chunky. Excellent!
Good one for a nice family dinner. We love raviolis here. Thanks, s
this one looks succulent n delicious.
mmmmm,. cheesy pasta with a fabulous tomato sauce. It looks and sounds like something I’d love! Thanks for the recipe and I must check out that line of Buitoni
Are you looking for a career as a food stylist? That dish was the perfect balance of color and texture. It made me want to go right to the nearest grocery store and grab all of the ingredients!
Way to go.
Miss P
Wow. Don’t I wish?!? However, I think I’m still among the amateur ranks in food styling! Do try that ravioli sometime. It’s a little pricy, but a step above the usual.
I’ve just tried the Wild Mushroom Agnolotti and will post it later today. My next one will be the Quattro Formaggio and I will make your sauce. Looks good.
Hi Lynne,
What sauce did you use on the Wild Mushroom? I’d like to try that one next. Maybe a creamy Alfredo or something like that?
Your sauce looks awesome. The chunkier, the better. It’s a good pair for those raviolis.