anolini

/ah-noh-LEE-nee/
[Italian]

Small, 2 cm (1") or so across, oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.

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