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Ricotta and Spinach Agnolotti with Fennel

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20g butter

  2. 2 medium (500g) fennel, sliced thinly

  3. 2 cloves garlic, chopped finely

  4. 300ml thickened cream

  5. 625g packet fresh ricotta and spinach agnolotti

  6. 1/3 cup (25g) finely grated parmesan cheese

  7. cup loosely packed mint, coarsely chopped

  8. 1/3 cup (50g) pine nuts, toasted, chopped coarsely

  9. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in a frying pan, add fennel and garlic; cook, stirring, until fennel is just tender. Add cream, bring to the boil and simmer, uncovered, until thickened slightly.

  2. Meanwhile, cook agnolotti in a large pan of boiling water for 5 minutes; drain.

  3. Combine agnolotti, cheese, mint and nuts to cream mixture; stir gently and season to taste with salt and pepper.

  4. Serve immediately.

  5. Not suitable to freeze.

  6. Not suitable to microwave.

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