Ricotta and spinach agnolotti

  • 25 mins cooking
  • Serves 6
  • Print
This quick and easy vegetarian meal only takes a few ingredients including pumpkin soup and pre-made pasta.
Looking for more vegetarian pasta recipes


Ricotta and spinach agnolotti
  • 625 gram fresh ricotta and spinach agnolotti
  • 50 gram butter
  • 500 gram silver beet, trimmed, shredded finely
  • 1 1/2 teaspoon ground cinnamon
  • 1 kilogram canned pumpkin soup
  • 1/2 cup (125ml) pouring cream
  • salt and pepper, to taste
  • 100 gram white mould cheese, crumbled


Ricotta and spinach agnolotti
  • 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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