English Pea Agnolotti

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The spring theme continues: English pea agnolotti, melted leeks, meyer lemon, house made ricotta. Agnolotti has become the non-Italian chef’s pasta of choice. Why? Once you get the hang of rolling and cutting the agnolotti they’re easy to make, don’t require egg wash to seal and waste almost no pasta dough. They also look sexier on the plate then large ravioli.

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