Chargrilled Eggplant, Ricotta & Basil Agnolotti with Ricotta & Spinach Salad
Refreshing baby spinach, ripe tomatoes and creamy ricotta cheese with Chargrilled Eggplant, Ricotta and Basil Agnolotti are brought together with great harmony with a sprinkling of balsamic vinegar and extra virgin olive oil.
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Preparation Time
10 minutes
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Cooking Time
5 minutes
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Serves
1 large salad to share
375g pack Latina™ Fresh Chargrilled Eggplant, Ricotta and Basil Agnolotti
50g baby spinach leaves
1 vine-ripened tomato, cut into 1cm pieces
125g fresh ricotta cheese, crumbled
Extra virgin olive oil, for serving
Balsamic vinegar, for serving
Freshly cracked pepper, for serving
1. Add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Gently combine agnolotti, spinach and tomato in a serving bowl. Scatter with ricotta.
3. Drizzle with oil and vinegar, and sprinkle with pepper just before serving.
Fresh ricotta cheese can be purchased from the deli counter in most supermarkets.
The following products might work well with this recipe: