As it is World Pasta Day today, I thought I would re-visit one of my favourite recipes on this blog.
I love that these are so easy to cook but taste like you’ve been in the kitchen for hours. You can also use a different type of stuffed pasta every time to give you variety.
This is a perfect dish for the rapidly-approaching holiday season 🙂
Remember that there is no need to boil the fresh pasta pieces before you coat them.
Ingredients – serves 4 as an appetiser:
- 100g/3.5 oz butter, melted
- 1 cup Panko bread crumbs
- 1/4 cup finely grated parmesan
- freshly ground black pepper, to season
- approx 300g/10 oz fridge-fresh stuffed pasta (e.g. agnolotti, ravioli or tortellini)
- 1 cup chunky tomato pasta sauce (I used Arrabbiata), to serve
- Put the melted butter into a medium bowl. (Tip: melt the butter in two batches as, if you melt it all at once, it may start to solidify again before you finish coating all the pasta pieces.)
- Put the Panko crumbs, finely grated parmesan and a good seasoning of black pepper into a separate bowl and stir to mix.
- Heat your oven to 200C/180C fan forced/390F. Place a wire rack on top of a baking sheet and coat with a little cooking spray.
- Dip a piece of pasta into the melted butter then dredge in the parmesan Panko to coat. Place on the prepared wire rack. Repeat until you’ve coated all the pasta pieces. (The baking sheet will catch any loose crumbs that fall off the pasta.)
- Bake for 15 minutes then turn the pasta pieces over carefully using tongs. (Try not to dislodge the coating too much as you turn them over).
- Bake for a further 8-10 minutes until crispy and golden all over.
- Serve with the chunky tomato pasta sauce on the side for dipping.