Serves 4 as entrée or 2 generous main courses

Ingredients

• 1 x 350g packet of Pasta Pepe Pumpkin and Amaretti Ravioli 
• 200g of stracciatella or buffalo mozzarella
• 80ml extra virgin olive oil
• 1 Tbsp dry chill flakes or finely sliced fresh chilli

Steps

1. Gently warm the olive oil in a pan with the chilli flakes. Leave to infuse for as long as possible. This oil can be kept in a sealed jar for up to a month. 
2. Bring a large saucepan of salted water to the boil and cook pasta according to the instructions on the packet.
3. Place agnolotti in serving bowls, tear stracciatella or mozzarella over. Drizzle with chilli oil to taste. Enjoy!