How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ricotta And Spinach Agnolotti With Fennel?

You need 8 ingredients. The key ingredients include: 2 tbsp butter, 2 None fennel bulbs, thinly sliced, 2 cloves garlic, finely chopped, 1 1/4 cups heavy cream, and more.

Is Ricotta And Spinach Agnolotti With Fennel suitable as vegetarian?

Yes, Ricotta And Spinach Agnolotti With Fennel falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Ricotta And Spinach Agnolotti With Fennel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta And Spinach Agnolotti With Fennel Recipe

Name: Ricotta And Spinach Agnolotti With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 2 None fennel bulbs, thinly sliced; 2 cloves garlic, finely chopped; 1 1/4 cups heavy cream; 1 pkg (1 1/4 lbs) ricotta and spinach agnolotti pasta; 1/3 cup finely grated Parmesan cheese; 1/2 cup loosely packed small mint leaves; 1/3 cup pine nuts, toasted and chopped coarsely

Try this homemade Ricotta And Spinach Agnolotti With Fennel recipe the whole family will love. Made with butter, fennel bulbs, garlic and heavy cream. E…

This Ricotta And Spinach Agnolotti With Fennel relies on simple, everyday ingredients such as butter, garlic, finely chopped and heavy cream. It comes together quickly and makes 4 servings, at about 567 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 tbsp butter
2 None fennel bulbs, thinly sliced
2 cloves garlic, finely chopped
1 1/4 cups heavy cream
1 pkg (1 1/4 lbs) ricotta and spinach agnolotti pasta
1/3 cup finely grated Parmesan cheese
1/2 cup loosely packed small mint leaves
1/3 cup pine nuts, toasted and chopped coarsely

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Quick Info

Servings
4 servings
Calories
567 kcal
Category
Vegetarian

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