Ingredients
- 250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta
- ½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes
- ½ cup of single (light) cream
- 1 pinch of ground black pepper
- 1 handful of chopped flat-leaf parsley
- 1 dash (you decide how big or small) of sweet sherry
- Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish
Make it step by step
- Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.
- Add the agnolotti and cook according to the instructions on the package.
- Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.
- Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.
- Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.