Spinach and ricotta agnolotti with creamy cheese sauce

• 25g butter
• 1 1/2 tablespoons plain flour
• 1 cup milk
• 3/4 cup light thickened cream
• 50g gorgonzola cheese, chopped
• 1/2 cup (60g) grated pizza cheese
• 75g baby spinach leaves
• 625g packet fresh ricotta and spinach agnolotti pasta
• small basil leaves, to serve

Energy 2875kJ	Fat saturated 20.00g
Fat Total 32.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 67.00g	Dietary Fibre 3.00g
Protein 30.00g	Cholesterol 91.00mg
Sodium 1241.98mg

All nutrition values are per serve.

1. Step 1

   Melt butter in a saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat.

2. Step 2

   Combine milk and cream in a jug. Slowly add to flour mixture, whisking constantly until mixture is smooth.

3. Step 3

   Return saucepan to medium heat. Cook, stirring with a wooden spoon, for 3 to 5 minutes or until sauce comes to the boil and thickens. Remove from heat. Stir in cheese and spinach. Season with salt and pepper.

4. Step 4

   Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, until just tender. Drain. Return pasta to saucepan. Add cheese sauce. Toss to combine. Top with basil leaves. Serve.

Timesaver tip: Bring the saucepan of water to the boil before you start preparing the recipe ingredients.