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