Latina™ Fresh Agnolotti, with Perino™ Tomatoes & Mushrooms


Prep: 5 mins | Cook time: 15 mins | Serves:  4

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