Agnolotti alla piemontese / Meat agnolotti Piedmont style
Medium-sized square ravioli, stuffed with meat.
Traditionally the filling is prepared with leftovers from roasts on feast days.
To be accompanied with gravy, butter and sage and grated Parmigiano Reggiano.
They are the symbol of Piedmont, a region nestled between the West Alps and the Po Valley.
Medium-sized square ravioli, stuffed with meat.
Traditionally the filling is prepared with leftovers from roasts on feast days.
To be accompanied with gravy, butter and sage and grated Parmigiano Reggiano.
They are the symbol of Piedmont, a region nestled between the West Alps and the Po Valley.
Medium-sized square ravioli, stuffed with meat.
Traditionally the filling is prepared with leftovers from roasts on feast days.
To be accompanied with gravy, butter and sage and grated Parmigiano Reggiano.
They are the symbol of Piedmont, a region nestled between the West Alps and the Po Valley.
2 portions per box (weight varies depending on type of pasta, filling, seasoning, etc.)
Ingredients
For the dough: wheat flour, fresh eggs, olive oil.
For the filling: beef, pork, chicken, eggs, carrots, celery, onions, spinach, Parmigiano-Reggiano, spices, salt.
ALLERGENS: CELERY, EGG, WHEAT, MILK