Felt like having pasta. This Ricotta and spinach agnolotti caught my eyes. Bought cubes pumpkin, thickened cream and carrots. Agnolotti is so versatile – you can use it with any type of sauce, herbs, meat, and vegetables you have at home.

Google: “Ricotta is a soft, fresh Italian cheese made from whey, the liquid leftover from making other cheeses. It has a mild, slightly sweet flavor and a creamy, grainy texture. Ricotta is considered a healthy cheese because it is high in protein, which helps you feel fuller longer and may support weight management. It includes all nine essential amino acids important for muscle building and overall health. Additionally, ricotta contains calcium and vitamin K, which are beneficial for bone and teeth health, and may help prevent osteoporosis. It also has relatively low fat and sodium levels, making it a better choice for those monitoring their fat or sodium intake.”

“Spinach is a nutritious leafy green vegetable full of vitamins and antioxidants. It’s high in vitamins A, C, and K, folate, iron, and potassium. Some benefits include better eye and heart health, stronger bones, and possible cancer prevention. Spinach has antioxidants like lutein and zeaxanthin that protect eyes from UV rays and age-related issues. It can help lower blood pressure and improve blood flow because it contains nitrates. Vitamin K aids in calcium absorption for bone health. Spinach’s compounds may slow cancer cell growth. Low in calories and high in fiber, it helps with weight management, digestion, skin, and hair health.”

“Carrots are root vegetables known for their bright orange color and health benefits. They are rich in beta-carotene, which the body turns into vitamin A, important for vision and the immune system. Carrots also provide other vitamins and minerals that support heart health and help manage blood sugar. Their high beta-carotene content is linked to better eyesight and protection against age-related vision issues. Carrots contain potassium and fiber, which can help lower blood pressure and reduce the risk of heart disease. With a low glycemic index, they help stabilize blood sugar, making them suitable for people with diabetes. Additionally, carotenoids in carrots may reduce cancer risk, and their fiber aids digestion and prevents constipation. The vitamins and antioxidants in carrots also support healthy skin and overall wellness.”

Pumpkin is a type of winter squash with bright orange flesh, useful in many recipes. It’s full of nutrients, including vitamins, minerals, and antioxidants, offering several health benefits. These include boosting the immune system, promoting eye health, aiding weight management, and supporting heart health. Pumpkin is rich in beta-carotene, which the body turns into vitamin A, important for vision and growth. It also contains antioxidants like vitamins C and E that protect cells from damage. High in dietary fiber, pumpkin helps digestion and can help control blood sugar levels. Additionally, it contains potassium, essential for maintaining healthy blood pressure, along with other minerals. Vitamins A, lutein, and zeaxanthin may protect against eye issues as we age, while the vitamins in pumpkin support a healthy immune system. Its low-calorie, high-fiber content can help with weight management by promoting fullness.”

My meal looks simple healthy and delicious. Let’s cook!!!

Ingredients

500 g packet ricotta spinach agnolotti
500 g pumpkin cubes
300 ml thickened cream
2-3 carrots, roughly cut
1 onion, finely chopped
1 Tbs minced garlic
50-100 ml milk
1 Tbs tomato paste
2 Tbs mascarpone cheese (OPT)
oil
salt
pepper

Method

Heat the oil in a cast iron pan over a low medium heat and cook garlic and onion with a pinch of salt for 10 minutes until softened and translucent. Remove from the heat and leave to cool slightly.

Meantime, cook cubes pumpkin in a pot of boiling salted water for 10-15 minutes until tender when pierced with a knife. Drain, put cubes pumpkin into a blender (or use a hand blender). In a separate pot cook carrots in boiling salted water for 10 -12 minutes. Drain and transfer to plate. Set aside.

Blitz cubes pumpkin with 50 ml milk and garlic onions mixture until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Pour back into cast iron with tomato purée and mascarpone (if using), and bring to a simmer over a low heat.

Cook the pasta in a large pot of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss ricotta and spinach agnolotti with the pumpkin sauce, 50 ml reserved water to loosen. Now scatter the carrots over to warmed up. Season to taste with salt and pepper. Spoon some agnolotti and carrot along with pumpkin sauce onto plates. Serve with a glass of red wine. Enjoy!!!

https://helenscchin.com/2014/07/21/ricotta-and-spinach-agnolotti/

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