Ingredients Wheat flour, bran, buckwheat flour, walnut oil, and eggs. For the filling, leeks and mostardele (a salami made from pork offal cooked in red wine and seasoned).
How Made The flours are sifted onto a wooden board and kneaded long and vigorously with eggs and walnut oil. When the dough is firm and smooth, it is left to rest, and then rolled out into a very thin sheet. Well-spaced spoonfuls of filling are placed on half of the sheet. The other half is folded over, and the pasta is pressed around the filling to seal. Then a round pasta cutter is used to make ravioli of variable size. The agnoli are boiled lightly in plenty of salted water.
