Name: This 3-step Agnolotti with Creamy Capsicum & Spinach only takes 15 minutes to whip up
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 625g packet ricotta and spinach agnolotti; 135g tub roasted red capsicum dip; 300ml tub light thickened cooking cream; 150g baby spinach leaves; ½ cup grated parmesan

This 3-step Agnolotti with Creamy Capsicum & Spinach only takes 15 minutes to whip up

Only five ingredients? Yes please!

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Serves 4

Prep

10M

Cook

Total

15M

TIP: Swap capsicum dip with a sundried tomato dip or basil pesto dip for a change.

Ingredients

625g packet ricotta and spinach agnolotti

135g tub roasted red capsicum dip

300ml tub light thickened cooking cream

150g baby spinach leaves

½ cup grated parmesan

Method

Step 1

Cook agnolotti in a stockpot of boiling water, until tender. Drain, reserving ½ cup of the cooking water.

Step 2

Place dip, cream and reserved cooking water in same clean stockpot over a medium-high heat. Cook, stirring, for about 3-5 mins, or until hot. Return agnolotti to the stockpot with spinach. Stir until hot and spinach starts to wilt

Step 3

erve topped with parmesan.

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