Pasta / Recipes


  • 1 625g packet ricotta and spinach agnolotti
  • 1 tbs olive oil
  • 5 slices proscuitto, cut into strips (approximately)
  • 2 garlic cloves, crushed
  • 1 red onion, halved, sliced
  • 60g marinated roasted capsicum, cut into thin strips (could substitute semi dried tomatoes)
  • 3/4 cup thickened cream
  • 1/2 cup vegetable stock
  • 1/4 cup shredded basil
  • couple of handfuls of baby spinach leaves, shredded
  • salt and pepper


  1. Cook agnolotti as per packet directions. When cooked, drain and return to pan and then cover to keep warm.
  2. Meanwhile, heat oil in a pan and cook the proscuitto, onion and garlic and cook for about 2 minutes or until proscuitto is crisp. Add the capsicum and cook for a further minute. Pour in the cream and stock. Bring to the boil and then reduce and simmer, uncovered for about 2 minutes. Add the sauce, basil and baby spinach to the pasta and toss to combine. Season well with salt and pepper and serve.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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