In a pan fry the garlic in oil, just start to add the porcini mushrooms cleaned and cut into cubes, after a few minutes add the dried tomatoes cut into julienne and cook for another 5 minutes. On the side cook agnolotti, drain them al dente taking care to leave a little cooking water. Add finely chopped parsley to the sauce and mix together with the cheese. Decoration to taste. Wine: White Fiano.