Name: Ricotta and spinach agnolotti with fennel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 gram butter; 2 fennel bulbs (600g), sliced thinly; 2 clove garlic, chopped finely; 300 millilitre thickened cream; 625 gram ricotta and spinach agnolotti pasta; 1/3 cup (25g) finely grated parmesan cheese; 1/2 cup loosely packed small mint leaves; 1/3 cup (50g) toasted pine nuts, chopped coarsely

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.

Ingredients

20 gram butter

2 fennel bulbs (600g), sliced thinly

2 clove garlic, chopped finely

300 millilitre thickened cream

625 gram ricotta and spinach agnolotti pasta

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

1/2 cup loosely packed small mint leaves

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

Method

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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Ingredients

Method

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