Agnolotti with salsa rossa, goats cheese and spinach Recipe

 
Agnolotti with salsa rossa, goats cheese and spinach Recipe
    Ingredients
    

    2 x 375g pkts fresh spinach and ricotta agnolotti
    1 x 430g btl roasted capsicum, drained
    1 x 425g can diced tomatoes
    1 tablespoon olive oil
    2 garlic cloves, crushed
    2 large sprigs fresh rosemary
    125ml (1/2 cup) white wine
    1 1/2 cups baby spinach leaves
    130g goats cheese, crumbled


Agnolotti with salsa rossa, goats cheese and spinach Recipe
    Method
    Step 1

    Cook the agnolotti in a saucepan of salted boiling water following packet directions or until al dente. Drain.
    Step 2

    Meanwhile, place the capsicum and tomato in the bowl of a food processor and process until smooth.
    Step 3

    Heat the oil in a large saucepan over medium heat. Add the garlic and rosemary and cook, stirring, for 2 minutes or until the garlic is soft. Add the wine and cook for 1 minute or until the wine reduces slightly. Add the capsicum mixture and cook, stirring occasionally, for 5 minutes or until the sauce thickens.
    Step 4

    Add the agnolotti to the pan and cook, stirring, for 2 minutes or until heated through. Divide the agnolotti mixture and spinach among serving dishes. Sprinkle with goats cheese to serve.

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10/17/2015 08:02:00 PM