Chorizo and Cherry Tomato Ricotta and Spinach Agnolotti

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20 Minutes Prep
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4 Servings

Tasty golden chorizo slices and sautéed cherry tomatoes combine to make a flavour packed sauce in minutes. Stir through fresh baby spinach leaves and freshly cooked agnolotti for a spectacular meal to remember. This recipe is ready in 20 minutes and serves 4.

Ingredient List

  • Small check mark in a circle icon 625g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 2 thinly sliced chorizo sausages
  • Small check mark in a circle icon 1 crushed clove garlic
  • Small check mark in a circle icon 1 punnet halved roma cherry tomatoes
  • Small check mark in a circle icon 100g baby spinach leaves

Preparation

  1. Heat oil in a pan and fry chorizo until golden brown. Add garlic and cook for a further minute. Add cherry tomatoes and toss in pan until skins slightly char. Add spinach and toss for 30 seconds to wilt.
  2. Cook Latina™ Fresh Ricotta & Spinach Agnolotti in a large pot of boiling water, until tender. Drain, reserving ¹⁄4 cup cooking liquid.
  3. Toss Latina™ Fresh Ricotta & Spinach Agnolotti in pan with reserved cooking liquid, chorizo, cherry tomatoes and spinach.

Featuring

family pack of ricotta & spinach agnolotti pasta serving four
Ricotta & Spinach Agnolotti 625g