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

Recipe By Slurrp

Ricotta and spinach agnolotti is a classic Italian dish that combines the creamy richness of ricotta cheese with the earthy flavors of spinach. The agnolotti are filled with a mixture of ricotta, spinach, and Parmesan cheese, then cooked until tender. The dish is served with a flavorful sun-dried tomato sauce and sautéed mushrooms, adding a burst of umami and depth of flavor. This dish is perfect for a special occasion or a comforting weeknight meal.

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15minsCook
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15m.Cook
Ricotta And Spinach Agnolotti With Sun-Dried Tomato Sauce And Mushrooms
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Ingredients for Ricotta And Spinach Agnolotti With Sun-Dried Tomato Sauce And Mushrooms Recipe

  • as per your need For The Agnolotti
  • 1/4 cup Ricotta Cheese
  • 1/4 cup Cooked Spinach, Squeezed Dry And Chopped
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • 6 Square Wonton Wrappers
  • as required For The Sun Dried Tomato Sauce
  • 1/4 cup Sun Dried Tomatoes, Soaked In Hot Water For Minutes And Drained
  • 1/2 cloves Cloves Garlic, Minced
  • 0.06 cup Olive Oil
  • As required Salt And Pepper To Taste
  • as required For The Mushrooms
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as needed For Garnish
  • as required Grated Parmesan Cheese

Directions: 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.
Nutrition
value
59
calories per serving
1 g Fat4 g Protein6 g Carbs6 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    4g
  • Carbs
    6g
  • Fiber
    6g

MacroNutrients

  • Carbs
    6g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    139mg
  • Iron
    5mg
  • Vitamin A
    5032mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    243mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    76mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    150mg
  • Manganese
    2mg
  • Phosphorus
    71mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp