Ricotta And Spinach Agnolotti With Sun-Dried Tomato Sauce And Mushrooms Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the ricotta cheese, spinach, Parmesan cheese, salt, and pepper. Mix well.
• STEP 2.Place a spoonful of the ricotta mixture onto each pasta square. Fold the square in half to form a triangle, then press the edges to seal.
• STEP 3.Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes, or until they float to the surface.
• STEP 4.Meanwhile, heat olive oil in a skillet over medium heat. Add the mushrooms and cook until they are golden brown and tender.
• STEP 5.In a separate saucepan, heat the sun-dried tomato sauce over low heat until warmed through.
• STEP 6.Serve the cooked agnolotti with the sun-dried tomato sauce and sautéed mushrooms. Garnish with grated Parmesan cheese, if desired.

Cooking Tips

• Make sure to squeeze out any excess moisture from the spinach before adding it to the ricotta mixture.
• If the agnolotti are sticking together, lightly dust them with flour before cooking.
• You can make the agnolotti ahead of time and freeze them for later use. Just place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag.
• Feel free to add other vegetables or herbs to the filling, such as roasted red peppers or fresh basil.

Storage and Serving

• Leftover agnolotti can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently simmer the agnolotti in a saucepan with a little water or broth until heated through.
• Serve the agnolotti with a side salad or crusty bread for a complete meal.