Roasted Pumpkin, Ricotta & Spinach Agnolotti Salad

Roasted Pumpkin, Ricotta & Spinach Agnolotti Salad

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30 Minutes Prep
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2 Servings

This mouth-watering combination of tender roasted pumpkin, delicious agnolotti, crunchy pine nuts and creamy feta is sure to impress at any meal. The recipe is simple to make and only takes 30 minutes.

Ingredient List

  • Small check mark in a circle icon 200g pumpkin, peeled, cut into 2cm pieces
  • Small check mark in a circle icon 2 tablespoons extra virgin olive oil
  • Small check mark in a circle icon 375g packet Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 50g baby spinach
  • Small check mark in a circle icon 100g feta, crumbled
  • Small check mark in a circle icon 1 tablespoon pine nuts, toasted
  • Small check mark in a circle icon Finely grated rind of 1 lemon
  • Small check mark in a circle icon 2 teaspoons lemon juice

Preparation

  1. Preheat oven to 180°C (160°C fan-forced). Place pumpkin on a baking paper lined oven tray and drizzle with half the oil. Roast for 20 minutes, or until tender.
  2. Meanwhile, add Agnolotti to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
  3. Place Agnolotti in a large bowl and toss with pumpkin, spinach, feta, pine nuts, lemon and a sprinkling of pepper. Serve.

Featuring

Ricotta & Spinach Agnolotti 375g
Ricotta & Spinach Agnolotti 375g