Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Unable to load
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 1 free range egg, lightly beaten
- 1 cup panko breadcrumbs
- 375grams ricotta & spinach agnolotti
- vegetable oil (for shallow-frying)
- parmesan, grated (to serve)
- 2tablespoons basil leaves (to serve)
- tomato & basil pasta sauce, warmed (to serve)
Description
Bite-size morsels don't get any better than these crispy fried agnolotti. Coated in panko breadcrumbs and served with a tomato pasta sauce, it's the perfect snack.
Method
Step 1 of 3
Line a baking tray with baking paper. Place egg in a large bowl and breadcrumbs in a shallow dish. Working in batches, toss agnolotti in egg to coat, then dip in breadcrumbs and place on tray.
Step 2 of 3
Heat oil in a large frying pan over medium-high heat. Cook agnolotti, in batches, for 2 minutes on each side or until golden and crisp. Drain on paper towel-lined plate, covering loosely to keep warm.
Step 3 of 3
Scatter parmesan and basil over agnolotti, then serve with sauce.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.