Creamy capsicum agnolotti


  • 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.

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