Recipe

Agnolotti Pasta Salad With Mozzarella And Peas Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 4 months, 2 weeks ago Agnolotti pasta is smaller than ravioli (about 3/4"-1"). I like the crescent shaped. If you don't have time to make homemade, Buitoni has refrigerated Fresh Agnolotti filled with wild mushrooms, or cheese. My Deli carries a similar pasta salad f... More Prep:10m Cook:15m Servings:4	Californiac
	agnolotti ravioli pastasalad cheese

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Ingredients

1-2 pkgs agnolotti (mushroom &/or cheese-filled) - or refrigerated fresh ravioli

Fresh mozzarella cheese - cubed

Sweet peas - canned & drained - or frozen peas, thawed

Red onion, finely diced - optional

Cherry or grape tomatoes - assorted colors (if desired)

Fresh basil - chiffonaded

Salt & Pepper, to taste

Italian dressing

Fresh grated Parmesan - optional

Directions

Boil, drain & rinse Agnolotti or ravioli under cool water. Drain again. Combine remaining ingredients. Refrigerate/chill covered, for a few hours. Serve topped with Fresh Parmesan, if desired.

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The Wild Mushroom Agnolotti: A blend of earthy mushrooms, including sweet, rustic portobellos and delicate criminis, creates an impeccable pairing with fresh-roasted garlic and imported grana padano and parmesan cheeses, wrapped inside thin layers of stone-ground semolina pasta.

The Quattro Formaggi Agnolotti: This agnolotti pairs the savory depth of fresh-roasted garlic with an artful combination of creamy, imported grana padano, parmesan, custom ricotta and fontina cheeses.

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Comments

valinkenmore 4 months, 2 weeks ago said:
Wonderful flavors going on here - love this combination! Thanks for the wonderful post and have a great evening!

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