Agnolini

Agnolini is a type of pasta originating from the Emilia-Romagna and Lombardy regions of Italy. They are small, square-shaped pasta similar to tortellini and ravioli, typically filled with a mixture of meats or cheese.

History

The exact origins of agnolini are unclear, but they are believed to have been created in the Emilia-Romagna and Lombardy regions of Italy. These regions have a rich history of pasta-making, with many unique pasta shapes and fillings originating from these areas.

Preparation

Agnolini are made by preparing a simple pasta dough, typically made from flour, eggs, and water. This dough is then rolled out into a thin sheet, cut into small squares, and filled with a mixture of meats or cheese. The squares are then folded over and sealed to create the characteristic square shape of the agnolini.

The fillings for agnolini can vary widely, but typically include a mixture of meats such as pork, beef, and chicken, or cheese such as Parmigiano-Reggiano. The filled agnolini are then cooked in boiling water until they float to the surface, indicating that they are fully cooked.

Serving

Agnolini are typically served in a broth, similar to other types of filled pasta like tortellini. They can also be served with a simple tomato sauce, or with melted butter and a sprinkling of Parmigiano-Reggiano cheese.

See also

• Italian cuisine
• List of pasta
• Tortellini
• Ravioli