Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Estimated cost per serve is 4.75 dollar
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.
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