DUCK AGNOLOTTI WITH GARLIC PARSLEY SAUCE
Preparation time: 5 mins
Cooking time 20 mins
Serve 4
- 500g Mancini Duck Agnolotti
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, cut in half
- 1/4 cup fresh parsley, chopped plus extra for garnishing
- Salt & freshly ground black pepper
- Shaved or freshly grated cheese, to serve
Cook frozen agnolotti in large pot of lightly salted boiling water for 8 – 12 minutes or until tender but still firm to the bite. Drain the ravioli and tip it into a warmed bowl.
Heat oil in a large frying pan over medium heat. Add garlic and cook, uncovered stirring often until garlic is tender. Season with salt and pepper. Add parsley.
Combine sauce with cooked pasta in a separate bowl and toss until all the pasta is coated.
Serve onto warmed plates and use the remaining parsley to garnish. Serve with sprinkle freshly grated parmesan cheese.
