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Agnolotti

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Agnolotti is a kind of ravioli made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Traditionally agnolotti are of a square shape, side of about 1 inch. However, they can also be semicircular.

Left: Uncooked semicircular agnolotti pasta.

Agnolotti are prepared by immersion in boiling water. Typically, they are dressed in a beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavours in the agnolotti pockets. In both cases topped with Parmigiano Reggiano cheese but no cheese resides in the agnolotti.

Similar recipes with different stuffing without meat (e.g., ricotta cheese and spinach) are not properly agnolotti but ravioli.

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