1. Bring 3 quarts of water to a boil and add enough salt so that the water tastes
almost as salty as the sea.

2. Add the fresh agnolotti, stirring gently. Cook for 3-4 minutes or until
agnolotti are bobbing on the surface of the water.

3. Heat up your sugo in a small pot with a bit of water and a pad of butter. When
hot, pour into your agnolotti and enjoy!

Store in the refrigerator for up to 4 days. Sauce can be frozen up to
2 months.