Tuesday, November 20, 2007

Spinach & Ricotta Agnolotti with tomato and mushroom sauce

Golden, half-moon shaped egg pasta pillows filled with spinach and creamy fresh ricotta cheese. This is a delicious combination of flavours rounded off with a tasty mix of parmesan and ricotta cheeses.

Spinach & Ricotta Agnolotti with tomato and mushroom sauce

  • 500g Spinach & Ricotta Agnolotti
  • 1 onion, chopped
  • 1 tablespoon Olive oil
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 1/2 tsp dried oregano
  • 100g Mushroom
  • grated parmesan,Chopped Chives, to serve


  1. Heat oil in a large frying pan.
  2. Cook onion and garlic for 5 minutes, stirring, until soft.
  3. Add mushroom, cook for another 1 minutes.
  4. Add tomato and oregano, simmer, stirring occasionally, for 7 minutes.
  5. Meanwhile, cook Agnolotti in a large saucepan of boiling, salted water according to packet directions. Drain.
  6. Top Agnolotti with Mushroom & Tomato sauce, sprinkle with Chopped chives and parmesan, serve.

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