Agnolini

Agnolini is an egg based stuffed pasta from the province of Mantua in Lombardy, Italy, traditionally served warm in broth. Its filling combines stracotto, meat braised in white wine, with salamella sausage, pancetta, egg, nutmeg, breadcrumbs and black pepper, encased in an egg pasta dough. The earliest published recipe appeared in 1662 in a cookbook by Bartolomeo Stefani, cook to the Gonzaga court, and the pasta remains central to Mantuan holiday meals, especially served in chicken broth with parmesan on Christmas Eve. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/