Agnolotti are ravioli-like, crescent-shaped small turnovers or envelopes of pasta or squares with ruffled edges.
Agnolotti, crescent shaped pasta, filled with a stuffing of minced (US: ground) veal and ham, cheese, egg and nutmeg.
Agnolotti with a stuffing of ricotta and Parmesan cheese bound with egg and breadcrumbs, cooked and served with grated Parmesan cheese.
Agnolotti. Agnolotti are ravioli-like, crescent-shaped small turnovers or envelopes of pasta or squares with ruffled edges.
Agnolotti, the ravioli-like, crescent-shaped small turnovers or envelopes of pasta, are filled with melted butter and the new season's white truffles. Available in autumn (US: fall) in Alba.
Agnolotti, crescent shaped pasta, filled with a stuffing of minced (US: ground) veal, brains and chard bound with Ricotta.
Tiny fish known as red mullet but actually the striped or rainbow mullet, and not so well-flavoured. It is dusted in flour and fried in Puglia and Abruzzo.
Agnolotti. Agnolotti are ravioli-like, crescent-shaped small turnovers or envelopes of pasta or squares with ruffled edges.
