Name: Spice things up with this Tomato and Mushroom Agnolotti
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Ingredients: 630g packet fresh ricotta and spinach agnolotti; 1 onion, finely chopped; 200g punnet sliced cup mushrooms; 2 tsp garlic paste; 2 x 400g jars arrabbiata pasta sauce; 60g packet baby spinach leaves; 1 cup fresh basil leaves, plus extra to serve; ½ cup grated parmesan, plus extra to serve; 250g tub smooth ricotta

Spice things up with this Tomato and Mushroom Agnolotti

Arrabbiata is a flavoursome, tomato-based sauce with a spicy kick!

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Serves 4

Prep

Cook

12M

Total

20M

TIP – Any pasta sauce and filled pasta, such as ravioli or tortellini, can be used.

Ingredients

630g packet fresh ricotta and spinach agnolotti

1 onion, finely chopped

200g punnet sliced cup mushrooms

2 tsp garlic paste

2 x 400g jars arrabbiata pasta sauce

60g packet baby spinach leaves

1 cup fresh basil leaves, plus extra to serve

½ cup grated parmesan, plus extra to serve

250g tub smooth ricotta

Method

Step 1.

Cook pasta in a large saucepan of boiling, salted water for about 3 mins, or until tender. Drain. Return to saucepan. Cover to keep warm.

Step 2.

Meanwhile, heat an oiled, large, deep non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, for about 3 mins, or until soft. Add mushrooms and garlic. Cook, stirring occasionally, for 2 mins, or until mushrooms are soft.

Step 3.

Stir in sauce and ½ cup water. Bring to boil. Gently boil for 2 mins. Add pasta, spinach, basil and parmesan. Cook, stirring, for a further 1 to 2 mins, or until spinach is wilted. Season with salt and pepper.

Step 4.

Divide among bowls. Dollop over ricotta. Sprinkle with extra parmesan and basil.

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