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Spinach & ricotta agnolotti with basil pesto (new!)

Spinach & ricotta agnolotti with basil pesto (new!)

Our agnolotti are made from the finest ingredients, with each piece carefully filled with creamy ricotta cheese and nutrient-rich spinach, to create a filling that melts in your mouth.

Paired with our basil pesto recipe, a tribute to the dramatic port city of Genoa, incorporating traditional ingredients. This rich, aromatic pesto clings to the agnolotti, enhancing the delicate flavours of the filling, with herbaceous and nutty notes.

Enjoy a taste of Italy with this exquisite pasta dish, perfect for any occasion where quality and taste are paramount. Buon appetito!

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

METHOD

  1.  Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
  2. Cook the pasta in the boiling water for around 2 minutes. Stir regularly to prevent sticking.
  3. Once cooked, drain and save 3 tbsp (45ml) of boiling pasta water.
  4. Put the pesto sauce in a large bowl. Take care to ensure all sauce is squeezed from the pouch. Add the 3tbsp (45ml) of the boiling  cooking water to the pesto and mix together.
  5. Transfer the pasta to the pesto. Toss gently to coat. 
  6. Serve immediately. Buon appetito!

INGREDIENTS

Allergens in BOLD & CAPITALISED:

Spinach & Ricotta Agnolotti (71.7%) (Filling (64%) (Spinach (57.8%,) Ricotta Cheese (28.9%) (Whey, MILK, Salt, Acidity Regulator: Citric Acid), Grana Padano (MILK, Preservative: Lysozyme (EGG), Breadcrumbs (WHEAT Flour, Yeast, Salt), Salt, Ground Black Pepper, Nutmeg Powder), Pasta Sheet (Durum WHEAT Semolina, Water), Basil Pesto (28.3%) ((Basil In Oil (Basil (59%), Sunflower Oil, Salt, Antioxidant: Ascorbic Acid), Sunflower Oil, Extra Virgin olive Oil, Cheeses (Pecorino Romano (MILK), Grana Padano (MILK, Preservative: Lysozyme (EGG)), Pine Nuts, CASHEW Nuts, Garlic, Black Pepper)),  Hard Grated Cheese (MILK, Salt, Rennet, Preservative: EGG Lysozyme, Anti-Caking Agent: Cellulose).

NET WEIGHT: 273g

ALLERGENS

In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

NUTRITION

Calories per serving: 849kcal

Following nutritional information is per 100g:

Energy 1297 KJ
Energy 311 Kcal
Fat 19.5g
Of which saturates 5.9g
Carbohydrate 22.7g
Of which sugars 1.2g
Protein 10.5g
Salt 0.91g

    RECIPE CARD

    Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive.

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    From $2.61

    Original: $8.71

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    Spinach & ricotta agnolotti with basil pesto (new!)—

    $8.71

    $2.61
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    Description

    Our agnolotti are made from the finest ingredients, with each piece carefully filled with creamy ricotta cheese and nutrient-rich spinach, to create a filling that melts in your mouth.

    Paired with our basil pesto recipe, a tribute to the dramatic port city of Genoa, incorporating traditional ingredients. This rich, aromatic pesto clings to the agnolotti, enhancing the delicate flavours of the filling, with herbaceous and nutty notes.

    Enjoy a taste of Italy with this exquisite pasta dish, perfect for any occasion where quality and taste are paramount. Buon appetito!

    Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

    METHOD

    1.  Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
    2. Cook the pasta in the boiling water for around 2 minutes. Stir regularly to prevent sticking.
    3. Once cooked, drain and save 3 tbsp (45ml) of boiling pasta water.
    4. Put the pesto sauce in a large bowl. Take care to ensure all sauce is squeezed from the pouch. Add the 3tbsp (45ml) of the boiling  cooking water to the pesto and mix together.
    5. Transfer the pasta to the pesto. Toss gently to coat. 
    6. Serve immediately. Buon appetito!

    INGREDIENTS

    Allergens in BOLD & CAPITALISED:

    Spinach & Ricotta Agnolotti (71.7%) (Filling (64%) (Spinach (57.8%,) Ricotta Cheese (28.9%) (Whey, MILK, Salt, Acidity Regulator: Citric Acid), Grana Padano (MILK, Preservative: Lysozyme (EGG), Breadcrumbs (WHEAT Flour, Yeast, Salt), Salt, Ground Black Pepper, Nutmeg Powder), Pasta Sheet (Durum WHEAT Semolina, Water), Basil Pesto (28.3%) ((Basil In Oil (Basil (59%), Sunflower Oil, Salt, Antioxidant: Ascorbic Acid), Sunflower Oil, Extra Virgin olive Oil, Cheeses (Pecorino Romano (MILK), Grana Padano (MILK, Preservative: Lysozyme (EGG)), Pine Nuts, CASHEW Nuts, Garlic, Black Pepper)),  Hard Grated Cheese (MILK, Salt, Rennet, Preservative: EGG Lysozyme, Anti-Caking Agent: Cellulose).

    NET WEIGHT: 273g

    ALLERGENS

    In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

    NUTRITION

    Calories per serving: 849kcal

    Following nutritional information is per 100g:

    Energy 1297 KJ
    Energy 311 Kcal
    Fat 19.5g
    Of which saturates 5.9g
    Carbohydrate 22.7g
    Of which sugars 1.2g
    Protein 10.5g
    Salt 0.91g

      RECIPE CARD

      Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive.