Agnulot dal plin / Meat ‘agnolotti of the pinch’
Very small-sized ravioli, stuffed with meat.
Traditionally the filling is prepared with leftover meat from stews, cooked with red wine.
To be accompanied with red wine reduction, butter and sage and grated Parmigiano Reggiano.
They are the symbol of Monferrato, a picturesque area of hills and vineyards, famous for the red Barbera wine and the sweet sparkling Moscato.
Very small-sized ravioli, stuffed with meat.
Traditionally the filling is prepared with leftover meat from stews, cooked with red wine.
To be accompanied with red wine reduction, butter and sage and grated Parmigiano Reggiano.
They are the symbol of Monferrato, a picturesque area of hills and vineyards, famous for the red Barbera wine and the sweet sparkling Moscato.
Very small-sized ravioli, stuffed with meat.
Traditionally the filling is prepared with leftover meat from stews, cooked with red wine.
To be accompanied with red wine reduction, butter and sage and grated Parmigiano Reggiano.
They are the symbol of Monferrato, a picturesque area of hills and vineyards, famous for the red Barbera wine and the sweet sparkling Moscato.
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, wine, spices, salt.
ALLERGENS: CELERY, EGG, WHEAT, MILK, SULPHITES.