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    Saturday, October 24, 2015

    Agnolotti with salsa rossa, goats cheese and spinach Recipe

      Agnolotti with salsa rossa, goats cheese and spinach Recipe

        Ingredients

        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
        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



    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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     This topic brought to you from taste.com
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    Item Reviewed: Agnolotti with salsa rossa, goats cheese and spinach Recipe Rating: 5 Reviewed By: Mrs. Chef
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