Blue cheese and prosciutto agnolotti

  • 10 mins preparation
  • 8 mins cooking
  • Serves 4
  • Print


Blue cheese and prosciutto agnolotti
  • 500 gram fresh ricotta and spinach agnolotti
  • 1 tablespoon oil
  • 100 gram prosciutto, finely sliced
  • 1/4 cup (30g) walnuts, roughly chopped
  • 300 millilitre cream
  • 150 gram creamy blue cheese, chopped
  • 2 tablespoon snipped chives


Blue cheese and prosciutto agnolotti
  • 1
    Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain.
  • 2
    Meanwhile, heat oil in a frying pan on high. Sauté‚ prosciutto and walnuts for 2-3 minutes, until prosciutto is crispy. Transfer to a plate.
  • 3
    Place cream, 100g blue cheese and chives in same pan and season to taste. Bring to boil on high. Reduce heat and simmer for 3-5 minutes, until cheese has melted and sauce has thickened slightly.
  • 4
    Toss pasta through cream mixture in frying pan. Serve topped with prosciutto, remaining cheese and walnuts.

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