Agnolotti With Quick Tomato And Basil Sauce Recipe

Cooking Directions

• STEP 1.Prepare the agnolotti pasta dough by mixing flour, eggs, and salt. Roll out the dough and cut into small squares.
• STEP 2.Prepare the filling by mixing ricotta cheese, spinach, herbs, and seasonings. Place a spoonful of filling on each pasta square and fold into a triangle.
• STEP 3.Cook the agnolotti in boiling water until they float to the surface. Serve with a quick tomato and basil sauce.

Cooking Tips

• Make sure to seal the edges of the agnolotti properly to prevent the filling from leaking out during cooking.
• You can freeze the uncooked agnolotti for later use.
• Garnish with grated Parmesan cheese and fresh basil leaves before serving.

Storage and Serving

• Serve the agnolotti with quick tomato and basil sauce hot.
• Leftover agnolotti can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan with a little sauce before serving.