Tomato and basil agnolotti

Dress up spinach and ricotta agnolotti with fresh roasted tomatoes and basil.

Recipe «Tomato and basil agnolotti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g cherry tomatoes, olive oil cooking spray, 1 tsp sea salt, 625g fresh ricotta and spinach agnolotti pasta, 75g parmesan cheese, finely grated , 1/2 cup basil leaves, finely shredded .

Ingredients:

• 500g cherry tomatoes 
• olive oil cooking spray 
• 1 tsp sea salt 
• 625g fresh ricotta and spinach agnolotti pasta 
• 75g parmesan cheese, finely grated 
• 1/2 cup basil leaves, finely shredded 

Instructions

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Spray with oil. Sprinkle with sea salt and freshly ground black pepper. Roast for 15 to 20 minutes or until skins begin to split.
2. Meanwhile, cook pasta in a large saucepan of boiling, salted water for 5 minutes or until tender. Drain.
3. Return pasta to pan over low heat. Add tomatoes, parmesan and basil. Season with salt and pepper. Toss to combine. Serve.