Agnolotti with Ricotta & Spinach Salad

15 Mins

Serves 2

Agnolotti with Ricotta & Spinach Salad

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

INGREDIENTS

375g Latina™ Fresh Ricotta and Spinach 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

METHOD

  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.