RICOTTA AND SPINACH AGNOLOTTI WITH A SEAFOOD MIX .

Preheat your oven to 200 deg C . In a large pan drizled with chilli oil place 500 gm of seafood mix along with the grated rind of 2 lemons , 2 tbs of minced garlic , 1 dsp of ground nutmeg ,3/4 cup of tomato passata, finally mix through 1 dsp of quinoa seeds . Mix carefully and well . Place in the well preheated oven until the sauce is bubbling . Bring enough water to the boil to cover the packaged agnolotti in a large saucepan . Only add the pasta when the water is boiling . While the pasta is boiling , place slices of a red and green capsicum in a small pan and heat through . Drain the agnolotti and sprinkle with sweet almond oil , then add the warmed capsicum slices. Turn out into a serving dish , remove the bubbling seafood mix from the oven and pour over the agnolotti , carefully mix through, sprinkle with dried dill and serve .