Ingredients Wheat flour and eggs. The classic filling contains veal, brains, chard or spinach, and ricotta.
How Made The flour is sifted onto a wooden board, kneaded long and vigorously with eggs, and then left to rest. It is rolled out into a thin sheet with a rolling pin, and small rectangles measuring about 1ยผ by 1 inch (3 by 2.5 cm) are cut from it. A teaspoon of filling is placed in the center of half of the rectangles, the remaining rectangles are placed on top, and the edges are carefully sealed. The agnellotti are boiled a few at a time in plenty of salted water.
