Fresh pasta filled with cooked ham, in a tray. With butter and sage, or in broth.
Filled pasta from Campania, in a tray. The agnolotto is a shape from Piedmont, a small pocket of pasta folded over its filling.
The cooked ham gives a mild, melting filling.
Serve them with butter and sage, with a parmesan cream, or in a clear meat broth.
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