Turkey Bolognese Agnolotti

Ingredients

• 625g packet fresh ricotta and spinach agnolotti
• 1 tblsp olive oil
• 1 onion, finely chopped
• 1 tsp bottled minced garlic
• 500g turkey mince
• 450g tub fresh Napoli sauce
• ¼ cup fresh basil pesto
• Finely grated parmesan, to serve

Method

1. Add pasta to a stockpot of boiling, salted water. Return to boil. Boil for 5 minutes, or until tender. Drain.
2. Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft.
3. Add turkey. Cook, stirring to break up mince, for about 5 minutes, or until changed in colour. Add sauce and ½ cup water. Bring to boil. Simmer for 1 minute. Gently stir in pesto. Season with salt and pepper. Remove from heat.
4. Serve sauce over pasta with parmesan.

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