I was so excited to learn that I was selected to host a Buitoni Riserva Dinner Party from Foodbuzz.com! I decided to share this opportunity with my parents before we went on vacation last weekend. I don’t get to cook for my parents very often, so I thought it would be a nice treat. It was a great kick-off to our trip!
I decided to check out Buitoni’s website for inspiration for the dinner party. Buitoni has a ton of great recipes on their website – all of which look amazing and are simple to make. I don’t normally cook with fresh pasta (but I will now). The only fresh pasta I have ever cooked with is the Buitoni Riserva ravioli. I didn’t get very creative with it – I just boiled them and topped them with sauce, but they are wonderful! I decided that I needed to “kick it up a notch” this time and try something new. I chose Baked Ravioli and Chicken in Creamy Tomato Sauce with Linguine. Both of the dishes were amazing and incredibly easy to make. Everyone was really surprised at how great everything tasted. If you didn’t know any better, you would swear we had takeout from an Italian restaurant.
We finished the meal with a Chocolate Amaretto cake from the Magnolia Bakery cookbook (downloaded on my iPad!). It was incredible – light and moist. The almond and amaretto flavor shined. I hated that we were going to vacation and couldn’t eat it all weekend!
This meal was fabulous! I loved it!! I was kind of sad that my pictures turned out OK; I was hoping to have to make it again this weekend. I am already looking for the next recipe to make with fresh pasta. I can’t believe I waited so long to try it!
1 package (9 ounces) BUITONI Riserva Refrigerated Quattro Formaggi Agnolotti Ravioli , prepared according to package directions
2 large eggs , beaten
1 cup Italian dry bread crumbs
Olive oil cooking spray
1 container (15 ounces) BUITONI Tomato Herb Parmesan Sauce
Preheat broiler. Dip prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on baking sheet. Lightly spray top of breaded ravioli with cooking spray.
Broil for 1 to 2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges begin to brown. Serve with heated sauce for dipping.
We paired the pasta with a Pinot Noir and a Pinot Grigio. I don’t know if those are technically correct or not. We took a wine class a while back and they said if you like it, it is good! That was our philosophy here.
Chicken in Creamy Tomato Sauce with Linguine
1 package (9 ounces) BUITONI Refrigerated Linguine
1 tablespoon extra virgin olive oil or vegetable oil
3 boneless, skinless chicken breast halves , cut into 1/2-inch strips chunks (I marinated my chicken in Lawry’s Herb & Garlic marinade)
2 containers (15 ounces each) BUITONI Roasted Garlic Refrigerated Marinara Sauce
½ cup heavy whipping cream
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Chopped fresh parsley (optional)
Prepare pasta according to package directions.
Heat oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.
Pour sauce into same skillet; cook until heated through (do not boil). Add chicken and cream; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through. Toss with pasta. Sprinkle with cheese and parsley.
Chocolate Amaretto Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces semisweet chocolate, melted
1 cup milk
3 teaspoons almond extract
1 teaspoon vanilla extract
4 tablespoons amaretto-flavored liqueur
Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan.
Sift together the flour and baking soda. Set aside.
Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan.
Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack.