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Agnolotto Verde

in Ravioli & Tortelli
2,643 3,164

Spinach & ricotta agnolotti

Combining only the best quality local ingredients with secret family recipes, our handmade fresh pasta makes it easy to prepare delicious meals at home.

Only the very best quality…

We use durum semolina, soft wheat flour and a minimum of eight eggs to make our exceptional, velvety pasta. Together with top quality Italian ingredients, carefully selected Australian meat, farm fresh vegetables, local seafood and gourmet cheeses are used to produce our delicious, flavoursome fillings. We don’t use any artificial colours, flavours or preservatives, instead we create superior products that preserve the integrity of the ingredients.

  • 100% Natural ingredients
  • 500 gram net
  • Serves 3

Agnolotto Verde Ingredients:



fork agnolotto verdeServing Suggestion

Agnolotto with fresh tomato salsa

Agnollotto Verde

Recipe suggestion:  for 3 People


  • 2 purple garlic cloves
  • 6 ripe tomatoes
  • good extra virgin olive oil
  • sea salt
  • cracked black pepper
  • fresh basil
  • parmesan.

Process: Simply place a large pot on your stove, fill this up with hot water from your kettle, 3 lt of water will do for cooking 500 gr of our Ravioli, add salt to it and taste it, you should be able to taste the saltines, if it’s too bland add bit more salt to it.

When boiling cook the tomato in the water for few minutes, as soon you will see the skin of the tomato breaking, remove and place under cold running water, keep the pot with the hot water going, that’s where you will be cooking your pasta.

Skin the tomatoes, remove the seeds from inside and chop the tomato pulp into little cubes, keep aside.

In a large non-stick frying pan with high edges, place a drizzle of oil, add the whole garlic simply squash with the skin on (this is you like the flavour of the garlic to be mild, you will be able to give the sauce only the perfume and aroma, but able to keep aside the garlic at the end) or simply chopped or sliced and place in the oil, to gently stir-fry without burning, only 30/40 second will do release the aroma, add the chopped fresh tomato, season with salt and crack pepper, fresh tomato will only need about 5 minutes to cook, you can add a little of boiling water to help simmer the tomato, good ripe tomato should melt and became a chunky sauce.

Place you pasta strait from the packet into the boiling water, stir gently in the first minute avoiding any pasta to stick to the bottom of the pot.

Stir time to time until its cooked, usually all our pasta takes 3-4 minutes to cook, drain the pasta and mixed with the sauce, on gentle fire, add the chopped fresh basil, ready to be served you can add fresh parmesan, shaved or grated, a drizzle of good extra Virgin olive oil, I found some of the Local one very nice.

Enjoy your ricotta and spinach ravioli, simple, quick, low in fat, fresh, preservative and additive free.

I Pastai with many years of experience deliver the best Italian fresh pasta right here in Australia,

Enjoy with friends and family exactly like Italian family do.

Buon Appetito!