Name: Blue cheese and prosciutto agnolotti
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 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

Serves 4

Prep

10M

Cook

Total

18M

Skip to Recipe

Ingredients

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

Method

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%