Buitoni Riserva Ravioli

Tonight I had a treat…

Before I blog, full disclosure: I got this ravioli for free, but my opinions are completely my own and are in no way swayed by the fact that it was free.

With that being said, I do love Buitoni. Whenever we had pasta growing up it was Buitoni, so I have fond memories of eating raw pasta while my mother cooked. I also love how easy and quick Buitoni is to make.

The I decided to make a sauce. I didn’t really have a concrete plan. I just kinda went for it.

Whoops, blurry shot! This has tomato, zuke, garlic, s&p, oregano, red onion and scallions. Let cook over medium heat and watch to tomato reduce.

Then I added in the pasta and of course decided to top it off with cheese.

The sauce turned out shockingly well considering I winged it. I would probably make this sauce again. The oregano was a really nice flavor and fresh tomato is really nice in contrast with the tomato paste I typically add to pasta sauce.

As for the pasta? Delicious. I generally don’t love packaged cheese ravioli. I have a thing against ricotta. Its the one cheese I just don’t love. This pasta was totally different though. I could barely taste the ricotta and the texture was not ricotta esque which made me a very happy camper.

Man do I love pasta.

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