1. Preheat the oven to 180°C.
  2. Cook the agnolotti according to the packet directions.
  3. Drain the agnolotti and place onto a large baking tray lined with baking paper.
  4. Brush the melted butter over the agnolotti and sprinkle with grated pecorino, season with salt and pepper.
  5. Bake in the oven for 10-12 minutes until golden. Serving suggestion:
  6. Cut 15 tomatoes in half, place onto an oven tray cut side up, drizzle with olive oil and season with salt and pepper.
  7. Roast in preheated oven 180°C for 10-15 minutes, or till soft and lightly coloured.
  8. Serve the baked agnolotti with the roasted tomatoes.

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