Sold in 12 oz portions. 12 oz of filled pasta serves 4 adults.
Agnolotti derives from the hills of Piemonte in northern Italy. Agnolotti can be square in shape but we make the traditional al plin method which uses small rectangles. It gets its name Agnolotti del Plin (“Plin” being a dialectic word for “pinch”) because when the rectangle shape is made it is pinched between each mound of filling to close it.
Everyone is sure to enjoy these tender pillows. Our dough is made from our farm grown greens and filled with Le Page Farm's eggplant roasted and whipped with farm herbs, lemon and MapleBrook Ricotta Cheese.
Ingredients: 00 Flour, Whole Wheat Flour, Eggs, Ricotta (milk, lemon juice, salt), Eggplant, Swiss Chard, Kale, Spinach, Organic Olive Oil, Breadcrumbs, Parsley, Basil, Oregano, Chives, Thyme, Salt, Lemon
Contains: Wheat, Eggs, Dairy
Suggested Sauce Pairing:
Roasted Garlic & Herb Bechamel, Tomato and Fennel Sauce, Broccoli Raab Pesto