Agnolotti with Trevally & Sun Dried Tomato
Agnolotti is a traditional pasta shape from Piedmont in Italy, with the word originating from anulot, the tool used to cut the pasta. Like a small ravioli, these little parcels are filled with Victorian caught Trevally and sun dried tomato. A real treat when served with some fresh and vibrant herbs like Coriander, or even a little dill.
Ingredients
Fraser Island Spanner Crab, Durum semolina, Milk, Apple, Potato, Egg, White wine, Egg yolk, Semolina Gialla, Trevally, Sun-dried tomatoes, Chilli, Onion, Parsley, Garlic, Lemon, Salt, Pepper.
Preparation and storage notes
STORE IN THE FRIDGE OR FREEZER. Bring a large pot of salted water to a gentle boil, & cook agnolotti for 2-4 minutes, or until desired texture achieved, & strain.