Buitoni Riserva Quattro Formaggi Agnolotti

////Buitoni Riserva Quattro Formaggi Agnolotti

Buitoni Riserva Quattro Formaggi Agnolotti

Bonnie: We’re on a pasta kick! Last week we reviewed a tasty whole grain dried pasta, and this week a rich refrigerated one.

This refrigerated Buitoni Reserva pasta is called agnolotti — think ravioli made with one piece of pasta dough folded over the four-cheese filling. It is stuffed with imported Grana Padano, Parmesan, ricotta and fontina cheeses, with a hint of garlic. Because of those four cheeses, this pasta contains lots of fat (17 grams) and sodium (698 milligrams) in a one-cup portion — that’s about a third of what’s government recommended for a day for someone eating about 2000 calories.

This is just to say that when you enjoy it for a meal along with a crisp green salad and a crusty baguette, you should balance what you eat the rest of the day with lower sodium and lower fat choices.

Here are a couple of quick ideas for meals to create using this pasta:

  • Toss with extra virgin olive oil and lots of freshly ground black pepper.
  • Toss with fresh diced tomatoes, shredded basil and some freshly grated Parmigiano Reggiano cheese.
  • Sauté garlic in olive oil, add chopped parsley and minced basil and toss with the pasta.

Bryan: Every good Italian winemaker has his or her “reserve” collection; a selection of wines crafted from the best grapes each vintage has to offer. A look inside a winery’s reserve cellar is truly a glimpse at what it does best. So, why should a food company be any different? Can it not turn out a line of quality foods, only to be topped by a small selection of premium offerings?

Well, Buitoni (famed Italian pasta-maker since 1827) has just created its own “Riserva” collection, showcasing four of its most delectable stuffed pasta creations yet!

Buitoni is famous for its fresh Italian foods, offering a number of products from sauces, cheeses and cut pastas, to tortelloni, tortellini and ravioli. The Buitoni Riserva collection takes a big step forward to show off the best of what Buitoni can do with stuffed pastas. The new line includes two raviolis: Chicken & Four Cheese and Spicy Beef & Sausage, and two agnolottis: Quattro Formaggi and Wild Mushroom.

We singled out the Quattro Formaggi as our fan-favorite. Hey, who can argue with ricotta, Parmesan, fontina and Grana Padano all blended into one bite? These are by far the most over-stuffed store-bought pastas I’ve ever tried! Each bite literally burst open as I ate; my selected tomato sauce quickly turned into a four-cheese sauce all its own, as each cut agnolotti oozed its innards into my bowl.

Agnolotti (pronounced anneeolottee) are essentially regional ravioli. The dish originally hails from the north of Italy (Piedmont), and the pasta takes its name from its shape: Agnolotti means “priest hats.”

Agnolotti are traditionally made by folding thinly rolled pieces of pasta dough over fillings into a half-moon (or rectangular) shape. Food historians (Don’t laugh, they exist!) note that the difference between agnolotti and ravioli was once more profound. Agnolotti were made in the richer, northern regions of Italy and were therefore stuffed with meats while the poorer regions stuffed their ravioli with cheese, fish and vegetables.

The lines have blurred severely — haven’t all traditions? Modern-day ravioli and agnolotti may each be filled with cheeses, meats or vegetables. The Quattro Formaggio is a profound example of the modern culinary confusion. This amazingly hearty meal pairs the savory flavors of fresh-roasted garlic with a luscious combination of creamy, imported cheeses — all traditional ravioli fillings.

An amazing meal in a box and only 360 calories per serving. Do beware, though; this dish is cheese central with 17 grams fat (26% of recommended daily amount); 30% of daily cholesterol and 29% of daily sodium). Mix in some of your favorite meat or vegetables for a meal that will feed the whole family. Sautéed broccoli and sliced grilled chicken, all served in tomato sauce with the steaming hot agnolotti, represented my first stab. Let us know what your favorite combos are.

Eric: It’s funny that as I write this review of the Buitoni Riserva agnolotti, I’m also finalizing my overview of the dinner menu from Al Forno, a famed Italian restaurant in Providence, RI where I recently began working. Why it’s funny, at least to me, is that one of the terms on the menu that awakened my curiosity was that of “agnolotti.” I had never encountered this food-term before, and in trying to explain it to myself, the best comparison I could make was to that of ravioli. Reading my brother’s explanation helped me to understand that all stuffed pasta is not necessarily created equal, and furthermore, why Al Forno has a short-rib agnolotti on the menu, rather than a cheese-filled version (damn the social hierarchy).

Buitoni agnolotti may stray from the traditional agnolotti, but in terms of what a modern-day socialite might want for taste, the Buitoni Riserva packs an amazing array of traditional Italian ingredients to stuff the freshest of pasta. The combination has a unique, flavorful texture. Not too overwhelming, and just portioned perfectly, the Riserva line from Buitoni is a true Epicurean collector’s item. Just don’t forget some crusty bread.
By | 2017-09-03T14:02:12+00:00 September 30th, 2009|Food & Drinks|5 Comments

About the Author:

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.


  1. rholst26 October 1, 2009 at 2:58 pm

    Thank For The Chance

  2. nenieves October 1, 2009 at 8:54 pm

    nothing but the best

  3. prudence_pampered_chef October 3, 2009 at 9:56 am

    Great Site! ~ Thank You ~

  4. Chris November 10, 2011 at 6:50 pm

    Mobile device won’t let me remove crowns! I give the taste three crowns and the product ONE! When cooked according to directions, more than half of the raviolis opened, with the “quattro formaggio dissolved into the water! Fail!

  5. Amber October 4, 2013 at 2:53 pm

    I am a BzzAgent and recently tried the Buitoni Riserva Crab Ravioli. Let me start by saying the packing was tight and definitely kept the product fresh. It was beautiful and the pasta looked amazing. However, for the price I would have expected either: a)more pasta or b)more seafood in the product. While there was a definite odor of crab to my fingers after touching the raw pasta there was no flavor of seafood in mine at all. In fact, there was really only the flavor of the ravioli shells and the herb in the center mixture. (I really think it was parsley but whatever it was overwhelmed any bit of seafood in the pasta.) Even eating the “meat” of the pasta alone with no sauce I was unable to detect any seafood flavor. I honestly thought the plain cheese ravioli from fast food companies was a better value…

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