Quick & Easy

Ricotta and spinach agnolotti

ricotta and spinach agnolotti

This quick and easy vegetarian meal only takes a few ingredients including pumpkin soup and pre-made pasta.

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1.Cook agnolotti in a large saucepan of boiling water until tender; drain.
2.Melt butter in same cleaned pan over medium heat; cook silver beet, covered, about 5 minutes or until slightly wilted. Add cinnamon; cook, stirring, until fragrant.
3.Add soup to pan, bring to the boil; boil for 2 minutes. Add cream and agnolotti; stirring until well combined and heated through. Season to taste. Stand 5 minutes before serving.
4.Sprinkle agnolotti with cheese; serve with extra cinnamon, if you like.

We used agnolotti, but any vegetarian-style pasta will work well in this dish. We used a white cheese from the Castello range; it has a mild, slightly tart, flavour. As it matures, it becomes creamier, and develops a fuller flavour.


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