Stuffed pasta, typical of Lombard cuisine, in particular Mantuan (not to be confused with the "anolini" from Parma, also different in shape). Agnolini are obtained by folding a square of stuffed pasta into a triangle and then joining the two ends of the base around the index finger, so that a hole is formed in the middle. The classic filling is made from minced beef stew mixed with salamelle, eggs, and grated Parmigiano Reggiano.

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