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Spinach and ricotta agnolotti with creamy cheese sauce
Spinach and ricotta agnolotti with creamy cheese sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 25g butter
  • 30.00 ml plain flour
  • 257.50 gm milk
  • 189.38 gm light thickened cream
  • 50g gorgonzola cheese, chopped
  • 60g pizza cheese
  • 75g baby spinach leaves
  • 625g packet fresh ricotta and spinach agnolotti pasta
  • small basil leaves, to serve
Instructions:
  • In a saucepan over medium-high heat, melt butter until it foams. Add flour and cook, stirring, for 1 to 2 minutes until bubbling. Remove from heat.
  • In a jug, mix together milk and cream. Gradually pour the mixture into the flour while whisking continuously until smooth.
  • Place the saucepan back on medium heat. Stir with a wooden spoon for 3 to 5 minutes until the sauce boils and thickens. Remove from heat and mix in the cheese and spinach. Season with salt and pepper to taste.
  • While the pasta is boiling in a large saucepan as per package instructions, cook until al dente. Drain and return to the saucepan. Add the cheese sauce and toss to mix well. Finish by topping with fresh basil leaves and serve.

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