Private Selection · 20 oz
Private Selection Four Cheese Agnolotti
What it is
These are small, crescent-shaped pasta pockets filled with a blend of four distinct cheeses. The dough is typically made from durum wheat flour and eggs, providing a tender yet firm texture. The cheese filling offers a rich and savory flavor profile, combining the distinct notes of different cheeses into a harmonious taste. Each agnolotti is carefully formed to hold the delicious filling within its delicate pasta casing.
How people cook with it
Agnolotti are a versatile pasta shape that can be dressed in a variety of ways. They are excellent served with simple sauces that highlight the cheese filling.
- Tossed with browned butter and sage
- Served with a light tomato sauce
- Finished with grated Parmesan
- Drizzled with olive oil
To prepare, bring a large pot of salted water to a rolling boil. Carefully add the agnolotti to the boiling water, stirring gently to prevent them from sticking together. Cook for the time indicated on the package, usually just a few minutes, until the pasta is tender and floats to the surface. Drain the agnolotti, reserving a little of the pasta water. Toss the cooked pasta with your chosen sauce, adding a splash of the reserved pasta water if needed to create a smooth consistency. Serve immediately.
How it differs from similar foods
Agnolotti are distinct from ravioli in their shape, typically being smaller and folded differently. The specific blend of four cheeses also provides a unique flavor experience compared to single-cheese filled pastas. The delicate dough and rich filling make them a special treat.
Who it is for
Home cooks seeking a quick and elegant pasta dish will appreciate this product.
How to keep the rest
Refrigerate any unused portion of the agnolotti promptly. Ensure the package is sealed tightly to maintain freshness and prevent the pasta from drying out. Store in the coldest part of your refrigerator for optimal quality. Consume within the recommended timeframe after opening.