Spinach & Ricotta Agnolotti con Napoli

Feeds: 5-6 people

Cooking Time: 45 min



15-18 Pasta Classica Spinach Agnolotti

6-7 table spoons of olive oil

12 Basil leaves (cut roughly)

2 garlic cloves (peeled & sliced thinly)

700g – 1kg Tomato Pulp or Passata

Salt & Pepper (to taste)


Start by placing a good size pot of water on the flame for boiling. Add a tea spoon of salt & a table spoon of Olive Oil.

Prepare the pan by heating the remaining 6 tablespoons of olive oil on high heat. Once the oil is hot add your garlic, salt & pepper (to taste remembering you can add more later). Stir until the garlic starts to turn white then add your tomato and stir through. Cook the tomato sauce for 6-8 minutes on high heat then add your basil and turn the heat down to half heat. Cook the sauce on half heat for 16-18 minutes. Once you have reached your 16 or 18 minutes turn the flame off and rest the sauce.

Now that your sauce is done your water should already be boiling. Gently place the Agnelotti into the pot of water and gently stir them so that they don’t stick to the pot. Place the pots lid back on to return the water to boiling as fast as possible.

Once the water is boiling again boil the Pasta Classica Agnolotti for 12-13 minutes. While your pasta is boiling place your sauce back on the flame at low heat to bring it back to temperature. Once your cooking time for the pasta is up gently strain the pasta and turn the heat off under the sauce.

Now plate your Agnolotti onto your plate and with a table spoon apply your sauce over the top of the Agnolotti.