In The Kitchen

Method

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!