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.

 

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