Spinach & Ricotta Agnolotti with tomato and mushroom sauce

Golden, half-moon shaped egg pasta pillows filled with spinach and creamy fresh ricotta cheese. This is a delicious combination of flavours rounded off with a tasty mix of parmesan and ricotta cheeses.

Spinach & Ricotta Agnolotti with tomato and mushroom sauce
By:Titi

• 500g Spinach & Ricotta Agnolotti
• 1 onion, chopped
• 1 tablespoon Olive oil
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 1/2 tsp dried oregano
• 100g Mushroom
• grated parmesan,Chopped Chives, to serve

Method:

1. Heat oil in a large frying pan.
2. Cook onion and garlic for 5 minutes, stirring, until soft.
3. Add mushroom, cook for another 1 minutes.
4. Add tomato and oregano, simmer, stirring occasionally, for 7 minutes.
5. Meanwhile, cook Agnolotti in a large saucepan of boiling, salted water according to packet directions. Drain.
6. Top Agnolotti with Mushroom & Tomato sauce, sprinkle with Chopped chives and parmesan, serve.