Agnolotti is a traditional pasta made with small pieces of flattened pasta dough, folded over filling of roasted meat or vegetables. It is very common both in Northern and Central Italy. The dough is made with durum wheat semolina, fresh pasteurized eggs and water, but the original quality of this type of product is given by the ingredients of the filling: beef, mortadella, bread crumbs, powdered dehydrated vegetables (carrots, onions, garlic) , nutmeg, rosemary, pepper, sage, basil, marjoram. Packaged in 500 grams envelope, agnolotti can be round, square or half-moon shaped and their cooking time is approximately 4 minutes.