Quick & Easy

Ricotta and spinach agnolotti with fennel

Agnolotti is a type of filled pasta, similar to ravioli but smaller. We've teamed a ricotta and spinach version with a creamy fennel sauce here for a perfectly hearty and easy meat-free meal.
Ricotta and spinach agnolotti with fennel



1.Melt butter in large frying pan; cook fennel and garlic, stirring, until fennel is tender. Add cream, bring to a boil. Reduce heat, simmer, uncovered, until thickened slightly.
2.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
3.Add pasta to cream mixture with cheese, mint and pine nuts; toss gently to combine.

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