Adventures in Buitoni Riserva Wild Mushroom Agnolotti Ravioli

Welp, as promised, with the help of Brian, FoodBuzz and Buitoni, I am giving you my first "special" review post. Wednesday night was my first night off from school in six weeks (and the last free Wednesday for six more weeks) so to celebrate, Brian and I decided to make a nice dinner featuring the Buitoni Riserva Wild Mushroom Agnolotti Ravioli (such a mouthfull!). Brian was the photographer. :)


After doing some brainstorming, I decided to buy some kremini mushrooms and fresh spinach to sautee with garlic and act as a fluffy bed for the ravioli. Naturally, I started by rubbing the mushrooms clean with a wet paper towel - and then started chopping.


Once finished, I placed them in a heated pan with olive oil to saute a bit.


Next up, was garlic choppage - two cloves, to be exact.


The garlic then went into the pan along with the mushrooms and I stirred occasionally.


On the back of the stove, we had a steamer going with a good amount of water so that I could steam the spinach AND cook the ravioli (I love double purpose pots - reduces dish cleaning time!). We ended up throwing the whole box of spinach in to steam. Its amazing how much it reduces!


Once the spinach was all steamed, I added it to the mushrooms and garlic and sprinkled with basil, pepper, red pepper flake, and a small amount of salt.


Finally, it was time to throw the ravioli in to cook and also to heat up some tomato sauce for a bit of garnish and flavor.

To give you an idea of the cooking environment, I think I should show you what Brian was doing while not taking pictures or helping - DANCING! :) We had music on, which is a cooking staple for us, and he couldn't resist busting a move...


There was also some taste-testing going on...


Once the ravioli were heated (in no time - 5 minutes?), we set about to arranging them all pretty-like (Brian was super into this...). Check out the ravioli photo shoot --


And now, the verdict... We both really liked these ravioli - the cheese and mushroom flavor was strong and delicious. I also enjoyed the doughy-ness of the pasta shell - Brian and I both agreed that if we had a hankering for fresh ravioli, we wouldn't hesitate to buy this. The ease of cooking them is a bonus as well. There are also a ton of different ways to eat these - whether on a salad like Mark or with visions of goldfish like Brad. :)

To cap off our meal, we had some super dark chocolate, which was amazing. I had three squares.


Hope you guys enjoyed our special dinner - we did! :) Thanks Buitoni and FoodBuzz!