I was introduced to Agnolotti pasta after coming to Australia. Agnolotti is very similar to ravioli. The difference between the two is that ravioli is prepared from two pieces of pasta cut into squares, while agnolotti is made from a single piece that is folded over. My daughter calls it wonton pasta 😃.
You can make agnolottis from scratch or use the store bought ones. I used store bought one for this recipe as it was for a weekday dinner. I got spinach and pumpkin agnolotti from Aldi but you also get a variety of these in Coles and Woolies too.
Ingredients
- Agnolotti - 3 cups
- Broccoli cut into florets - 1 cup
- Carrots cut into wedges- 1 cup
- Chicken mince- 1 cup
- Chicken stock- 1 cup
- Salt and pepper to taste
- Garlic powder- 1 tsp
- Olive oil- 2 tbsp
- Butter- 1 tsp
- All purpose flour- 1 tsp
- Mint leaves- 1/2 cup
Method:
- Boil enough water to cook the pasta and put 1 tsp salt in it. Add 1 tsp oil too as this prevents the pasta from sticking to each other.
- When water comes to a boil, add in agnolotti.
- In a separate pan add olive oil and all purpose flour.
- Stir the all purpose flour and when raw smell is gone add chicken mince to the pan and stir till cooked. Add the veggies and cook them.
- Check on the pasta. Once it floats to the top of the water, drain it.
- To the chicken and veggies now and stir till half cooked.
- Add the pasta, butter and chicken stock.
- Add salt and pepper.
- Stir well. Before switching off the flame, add mint leaves and garlic powder.
- You can add some Italian herbs as well if you like them.
- Serve hot and fill your tummy with yummy food.
