Description
I call this filled pasta "Italian dumping", stuffed with meat or cheese spinach mixture are two common types. Agnolotti can be found in refrigerator section in supermarket.
Yield
4 Servings
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
500 g Agnolotti (ravioli can also be used, see notes)
6 T Butter
Sage (fresh leaves if possible)
50 g Parmigiano Reggiano (optional)
Instructions
1. Heat the butter in a skillet until the butter is melted. put into sages.
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2. In the meantime cook the pasta according to the standard instructions.
3. Drain the pasta and saute in the skillet with butter sage sauce for 1-2 minutes.
4. Sprinke Parmigiano Reggiano and garnish with a couple of fresh leaves (optional)
5. Serve immediately.
Notes
Fresh pasta cooking time is much shorter than dry pasta. Make sure to read the instruction on package.
This recipe is also suitable for cheese filled or vegetable filled ravioli.