Agnolotti with Ricotta & Spinach Salad

Agnolotti with Ricotta & Spinach Salad

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15 Minutes Prep
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2 Servings

Simple and straight forward. Perfect for a win on a weeknight!

Ingredient List

  • Small check mark in a circle icon 375g Latina™ Fresh Ricotta and Spinach Agnolotti
  • Small check mark in a circle icon 50g baby spinach leaves
  • Small check mark in a circle icon 1 vine-ripened tomato cut into 1cm pieces
  • Small check mark in a circle icon 125g fresh ricotta cheese, crumbled
  • Small check mark in a circle icon Extra virgin olive oil for serving
  • Small check mark in a circle icon Balsamic vinegar for serving
  • Small check mark in a circle icon Freshly cracked pepper for serving

Preparation

  1. Add Latina™ Fresh 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.