Agnellotti Toscani, Langaroli, Langherlli

 

Other Names:

Langaroli
Langherlli
Tondelli
Tortelli
Ravioli

Region:

Available in both Lazio and Tuscany. They are also available throughout Italy under many other names.

 

Made with:

Agnellotti Toscani is a handmade pasta made with eggs, durum wheat, salt. The traditional filling is made with veal, brains, chard or spinach and ricotta. There are many other stuffings that are used.

About:

The variation in Agnellotti fillings are many and they have many names throughout Italy. In Siena (totelli) they are served in broth. In Florence (Tortelli di San Lorenzo), they have a potato filling. There are many other names and stuffings that are used depending on the area they are made. Like most ravioli, almost everyone has there own filling recipe. In general, they are served with heavier sauces such as tomato sauce, lighter fillings can call for simpler sauces such as butter and cheese or walnut sauce. They can also be seen in broths and thin soups. They should be 3 x 2.5 centimeters.

Homemade Angolotti

Homemade Angolotti

 Source: Encyclopedia of Pasta, Oretta Zanini De Vita, Univ of Calif. Press. pg 27
Photo Credit: Bill Rubino
 

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