Tortellini(oni), Agnolotti, Casoncello

Egg pasta is rolled, stuffed, and pinched to create these elegant specialties. Offered in a variety of rich, natural, fillings, these bite-sized masterpieces are truly authentic and highly regarded in all of Italy.

Varieties:
 
Tortellini(oni):
Asiago Cheese
Veal
Meat


Agnolotti:
Basil Pesto

Casoncello:
Roasted Mushroom
 

 

Cooking Instructions:

Place pasta in boiling salted water (approximately 3 to 4 quarts of water per pound) and stir. When pasta begin rising to the surface, lower boiling water to a simmer and cook as follows:

Tortellini/Cappelletti - 2 to 3 minutes
Tortelloni, Agnolotti, and Casoncello - 4 to 6 minutes
Drain carefully and serve in your favorite sauce or recipe.