Don’t have time to make filled pasta from scratch? This dish is the next best thing. The roasted red capsicum sauce is a great match for the creamy cheeses in this dish.

Cooking Time

15 minutes

Ingredients (serves 4)

  • 2 x 375g pkts fresh spinach and ricotta agnolotti
  • 1 x 430g btl roasted capsicum, drained
  • 1 x 425g can Woolworths Select diced tomatoes
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 large sprigs fresh rosemary
  • 125ml (1/2 cup) white wine
  • 1 1/2 cups baby spinach leaves
  • 130g goats cheese, crumbled

Method

  1. Cook the agnolotti in a saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Meanwhile, place the capsicum and tomato in the bowl of a food processor and process until smooth.
  3. Heat the oil in a large saucepan over medium heat. Add the garlic and rosemary and cook, stirring, for 2 minutes or until the garlic is soft. Add the wine and cook for 1 minute or until the wine reduces slightly. Add the capsicum mixture and cook, stirring occasionally, for 5 minutes or until the sauce thickens.
  4. Add the agnolotti to the pan and cook, stirring, for 2 minutes or until heated through. Divide the agnolotti mixture and spinach among serving dishes. Sprinkle with goats cheese to serve.