Fresh pasta parcels with caper-and-Gorgonzola sauce and lemony greens
Woolworths’ fresh filled pasta is a lifesaver as all the hard work has been done for you. Make the sauce and greens, and you're all set.
Serves 4
EASY
Preparation: 5 minutes
Cooking: 15 minutes
Woolworths fresh spinach-and-ricotta ravioli 1 x 250 g pack
Woolworths fresh butternut pansotti 1 x 250 g pack
For the Gorgonzola cream sauce:
garlic 2 cloves, sliced
capers 50 g, drained
olive oil 1 T
cream 2 cups
Woolworths Italian semi-soft Gorgonzola 70 g
sea salt and freshly ground black pepper, to taste
For the lemony greens:
olive oil 1 T
butter 100 g
baby spinach 400 g
lemon 1
sea salt and freshly ground black pepper, to taste
1 Cook the ravioli and pansotti in salted boiling water until al dente, about 3-5 minutes.
2 To make the sauce, pan-fry the garlic and capers in the olive oil until crispy and fragrant. Add the cream and reduce for 5-10 minutes. Melt in the Gorgonzola and season to taste. Add the pasta to the warm sauce in the pan, then carefully fold in to coat.
3 To make the lemony greens, heat the olive oil and butter in a pan and add the spinach. Fry until wilted and add a squeeze of lemon juice. Serve with the pasta and sauce.
Olive, caper, mozzarella and basil one-pot gnocchi
Gnocchi in under 30 minutes? It's possible! Keep a few packs of Woolies’ readymade gnocchi and fresh pesto in the fridge and you'll have this Italian-inspired bowl ready in less time than it would usually take to boil the potatoes.
Serves 4
EASY
Preparation: 5 minutes
Cooking: 20 minutes
200 g 2 x 400 g packs 2 cloves, sliced 100 g, drained 2 x 70 g sachets , to taste ½, thinly sliced , for serving 1 x 150 g tub, torn, for serving 1 x 125 g tub, for serving
