Chorizo and Cherry Tomato Ricotta and Spinach Agnolotti

20 Mins

Serves 4

Chorizo and Cherry Tomato Ricotta and Spinach Agnolotti

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.

INGREDIENTS

625g pack Latina™ Fresh Ricotta & Spinach Agnolotti
1 tablespoon olive oil
2 thinly sliced chorizo sausages
1 crushed clove garlic
1 punnet halved roma cherry tomatoes
100g baby spinach leaves

METHOD

  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.