Ricotta and spinach agnolotti with fennel
Agnolotti is a type of filled pasta, similar to ravioli but smaller. We've teamed a ricotta and spinach version with a creamy fennel sauce here for a perfectly
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Ingredients
- 20 grams butter
- 2 fennel bulbs (600g), sliced thinly
- 2 cloves garlic, chopped finely
- 300 millilitres thickened cream
- 625 grams ricotta and spinach agnolotti pasta
- 1/3 cup (25g) finely grated parmesan cheese
- 1/2 cup loosely packed small mint leaves
- 1/3 cup (50g) toasted pine nuts, chopped coarsely
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