Agnolini

Agnolini is a small stuffed egg pasta, similar in shape to cappelletti, which can only be made by hand. Fillings of minced roast meat, eggs and Parmesan are placed in the centre of circles of pasta, which are then folded over the fillings to make semi-circles. The corners of the semi-circle are bent round until they touch, to form little rings. Agnolini come from Lombardy and Emilia-Romagna, and are mostly eaten in a good chicken broth (in brodo), but also dressed with sage and butter. Similar filled pastas include agnoli, tortellini and raviolini.