When Foodbuzz.com contacted their “tastemakers” back in March with an offer to try Buitoni’s new Riserva line of ravioli and agnolotti pasta, I jumped at the chance!  I love their regular line of pastas for both the taste and ease in preparation!  I hastily sent back my note of interest in hopes of being able to sample their new line.

Within a few weeks a rather large, mysterious package arrived at my doorstep and I was puzzled by what it could be.  Hubby looked on as I quickly unwrapped the packaging to find the precious pasta!  Since the pasta requires refrigeration, it had been shipped in an insulated box with cold packs to keep it cool!

Unfortunately, this complimentary package arrived around the time that my Harry was sick, so after oooohing and aaaahing over the free pasta for a few moments, it got tossed in the fridge.  It was never forgotten though.  I’ve been mulling over how to cook the pasta ever since I received it.  In the end, I decided to keep it simple.

I sauteed some veggies–asparagus, mushrooms, green onion, shredded carrots and garlic–in olive oil and seasoned it with a mix of sea salt, rosemary, oregano, cracked black peppercorns and red pepper.  I laid the cooked ravioli on the bed of veggies and topped it with Muir Glen’s fire-roasted crushed tomatoes, sprinkled with some shredded parmesan cheese.  If you haven’t tried the fire-roasted tomatoes yet, you’re missing out!  I love ‘em and hubby liked them too!

As for the pasta… wow!  It was awesome, and I’m not just saying that because it was free!  Hubby is a HUGE mushroom fan, so these guys were right up his alley.  He even snagged the extra few ravioli I had left in the strainer and tossed them on his plate once I was done taking photos.  I heard his famous “Mmmm” before I sat down at the table and I knew we had a winner.  Per the packaging, the ravioli are stuffed with “fresh portobello and crimini mushrooms, imported grana padano and parmesan cheese and fresh roasted garlic.”  See what I mean?  That sounds awesome, doesn’t it?  Seriously.  These were good.  And while the fire-roasted tomatoes were a yummy compliment to the pasta, next time I’d take Buitoni’s advice (again from their packaging) and “just toss with extra virgin olive oil.”  It would definitely let the flavor of this pasta stand out.

Many thanks to both Foodbuzz.com and Buitoni for allowing hubby and I to sample the wild mushroom agnolotti!!  We enjoyed it immensely!!