Agnolotti (ahn-yo-lo-tee) are just like the classic Italian ravioli, but square shaped, and meat filled. This pasta originates from the Piedmont region of Italy. A chef named Angiolino created this style of pasta, and his nickname "Angolot" is where they got the name. Our tribute to Angiolino's famous Agnolotti are filled with pork, beef, and Authentic DOP Parmigiano Reggiano. These ravioli are traditionally served in a white sauce of butter or oil, and graciously covered with Parmigiano Reggiano, however around the world they are regularly enjoyed in tomato or cream sauces.
- Durum Wheat Semolina - Fresh Eggs - Water
- Pork - Beef - Breadcrumbs - Parmigiano Reggiano DOP - Salt - Carrots - Onions
Cooks In: 3-4 minutes
NON-GMO, No Preservatives, No Additives