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Three Cheese Tortellini 20oz

Tender semolina pasta rings filled with three cheeses: fresh creamy ricotta, aged Parmesan and Romano. Also available in a 9 oz. size.

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Mushroom Agnolotti 9oz

Half-moon shaped pasta generously filled with fresh Portobello and crimini mushrooms, imported Grana Padano and Parmesan cheeses and fresh-roasted garlic.

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Parmesan & Black Pepper Ravioli 9oz

Inspired by our Tuscan surroundings at Casa Buitoni in Sansepolcro, Italy, these freshly made raviolis are generously filled with cracked black pepper and four cheeses - creamy ricotta, aged Parmesan and Romano, and imported Grana Padano. Together they are wrapped in pasta infused with real cracked black pepper – all certified no GMO ingredients.

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Pesto 7oz

This ancient recipe from the Italian Riviera combines fragrant basil, pungent garlic, pine nuts, aged Parmesan and Romano cheeses, and extra virgin olive oil. Marvelous for pasta, dressings and marinades. A little pesto goes a long way. Also available in an 11 oz. size.

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Ready In

15

mins

Fettuccine Alfredo with Chicken & Baby Spinach

Fettuccine Alfredo is made into a complete meal with the addition of chicken and spinach. Comes together quickly when using leftover chicken for a perfect weeknight meal.

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Ready In

15

mins
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Ready In

20

mins

Tortellini with Pesto and Sun-Dried Tomatoes

Garlicky pesto and rich sun-dried tomatoes make this tortellini irresistable. This is an easy dish for a picnic or potluck.

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Ready In

20

mins

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Ready In

20

mins

Cucumber, Herb & Four Cheese Ravioli Salad

This salad is perfect for a light lunch or spring gathering. Crisp cucumbers, fresh greens and feta cheese complement the tender ravioli.

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Ready In

20

mins

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Ready In

15

mins

Arugula, Pesto & Goat Cheese Tortelloni

The flavors of peppery arugula and garlicky pesto are a perfect match in this quick and easy tortelloni recipe.

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Ready In

15

mins

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Casa Buitoni

Take a closer look at our Casa Buitoni in Sansepolcro, Italy – where new recipes are inspired by the vibrancy of Sansepolcro itself.

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