THIS POST IS SPONSORED BY BUITONI

Today, we are sharing tips for hosting a casual and delicious dinner for your girlfriends! Whether you plan the dinner ahead of time or call the girls after work on a whim, Buitoni makes it so simple to treat your guests to a delicious dinner. Did you know that October is National Pasta Month? The perfect excuse to plan a get together and enjoy all the delicious elements that an Italian dinner provides. From table setting ideas to pasta recipes, we are sharing everything you need to host a memorable dinner…

Tip #1: Fall is the perfect time of year to take the gathering to your outdoor patio! Whether you decide to host the dinner indoors or outdoors, dress up your dining table by adding throw pillows, a patterned rug and a gorgeous paper table runner.

Tip #2: Stock up on basic white tableware and serving pieces that can be used for all occasions (and everyday!)

Tip #3: Cloth napkins add a nice touch to the place settings, especially when pocket-folded to hold utensils and wrapped with our free printable napkin wrap design.

Tip #4: Select your favorite Buitoni Italian Pasta flavors and add a few fresh ingredients to make them even more delicious!

Three Cheese Asparagus Ravioli with Balsamic Roasted Tomatoes and Parmesan
Serves 4

Ingredients
2 (10.5-ounce) containers of cherry tomatoes
3 cloves garlic, minced
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon rosemary leaves, chopped
1 package Buitoni Three Cheese & Asparagus Ravioli
1/3 cup parmesan cheese, shredded

Directions
Preheat the oven to 375 degrees F.
On a rimmed baking sheet, mix the tomatoes, garlic, balsamic vinegar and olive oil together and season with salt and pepper. Roast in the oven for 20 minutes.
Meanwhile, boil a large pot of water on the stove and cook the Buitoni Three Cheese & Asparagus Ravioli according to the package instructions. Drain and transfer to a large, shallow bowl.
Remove the tomatoes from the oven and mix in the rosemary. Spoon the mixture over the raviolis, including the sauce. Sprinkle with parmesan and serve.

Chicken and Roasted Garlic Tortelloni with Pesto, Toasted Pine Nuts, Sundried Tomatoes and Fresh Spinach
Serves 6

Ingredients
1 package Buitoni Chicken & Roasted Garlic Tortelloni
2/3 cup pine nuts
1 quart lightly packed basil leaves
1/3 cup parmesan cheese, shredded
2 garlic cloves, peeled
1 tablespoon lemon juice
1/2 cup extra virgin olive oil
salt, to taste
freshly ground black pepper, to taste
6 cups fresh spinach
1/2 cup sundried tomatoes, thinly sliced

Directions
Boil a large pot of water on the stove and cook the Buitoni Chicken & Roasted Garlic Tortelloni according to the package instruction. Drain and set aside to cool.
In a small pan, toast the pine nuts on medium heat until the golden on both sides. Transfer to a bowl.
In a blender or food processor, make the pesto by adding the basil, 1/3 cup toasted pine nuts, parmesan, garlic and lemon juice. Process the ingredients on medium speed, while drizzling in the olive oil. Make sure to scrape down the sides with a spatula as needed. Season with salt and pepper.Place the tortelloni in a bowl and top with pesto (to your preference). Mix with a spoon to coat the pasta. Fill a large bowl with spinach, top with tortelloni and sprinkle with sundried tomatoes and the remaining pine nuts. Serve.

Cook’s Notes: Enough pesto is made to coat the spinach, sundried tomatoes and pine nuts as well. The dish can also be chilled.

Tip #5: Don’t forget the delicious extras like fresh bread and butter, dessert and wine!

View All of the Buitoni Flavors & Recipes Here

Don’t forget to download these adorable printable “Cheers to a great week!” napkin wraps to add a darling touch to your place settings!

Download the Free Printable Napkin Wraps

This is a sponsored post. The TomKat Studio has received payment and/or products from Buitoni/Nestle in exchange for promoting, however all opinions stated are my own and I only promote products I love. 

Design + Styling  |  Kim Stoegbauer, The TomKat Studio
Photography  |  Rennai Hoefer, Ten22 Studio
Recipe Development + Food Styling  |  Joanna Meyer
Paper Table Runner  |  Kitchen Papers via Found
Dinnerware + Napkins  |  World Market