A bowl with pasta recipe and tomatoes spread on table

Latina™ Fresh Agnolotti, with Perino™ Tomatoes & Mushrooms

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5 Minutes Prep
15 Minutes Total
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4 Servings

A delicious and quick weeknight pasta recipe perfect for the family.

Ingredient List

  • Small check mark in a circle icon 1 Pack Latina™ Fresh Ricotta & Spinach Agnolotti 625g
  • Small check mark in a circle icon 400g White Cup Mushrooms, sliced or quartered
  • Small check mark in a circle icon 1 Medium brown onion diced
  • Small check mark in a circle icon 1/3 Cup white wine (optional)
  • Small check mark in a circle icon 1 Punnet of Perino™ Tomatoes (cut lengthways halved or quartered)
  • Small check mark in a circle icon 2 Tablespoons olive oil (extra for drizzle)
  • Small check mark in a circle icon Parmesan cheese, grated to taste
  • Small check mark in a circle icon Basil or Thyme for garnish
  • Small check mark in a circle icon Salt to taste

Preparation

  1. Add Latina™ Fresh Ricotta & Spinach Agnolotti to a large pot of boiling water. Return to boil and cook for 5 minutes. Stir occasionally, so those pastas on top get cooked too.
  2. Heat frying pan to medium heat adding two tsp. of olive oil, add chopped onion, lightly sauté, then add mushrooms in small batches adding to the pan as mushrooms begin to cook through.
  3. Add 1/3 cup of white wine (optional), cook though and allow liquid to reduce and mushrooms begin to lightly brown. Season with salt and pepper to taste. Once mushrooms are cooked through, toss through Perino™ tomatoes to the frypan, lightly heating through.
  4. Add cooked Latina™ Fresh Ricotta & Spinach Agnolotti to the pan and lightly toss through. Add a drizzle of olive oil.
  5. Add grated parmesan and garnish with thyme or basil and enjoy!

Featuring

Ricotta & Spinach Agnolotti 625g
Ricotta & Spinach Agnolotti 625g