Qty: 30 pieces

Flour, egg, Quebec lamb neck, garlic, tomato paste, white wine, rosemary, thyme, pecorino romano cheese, mint, chocolate, grana padano cheese  

Empty lamb stock into a small sauce pot & reheat.

Cook agnolotti in salted boiling water for 4 minutes. Cook from frozen.

Divide hot lamb stock into 2 bowls.  Place 15 agnolotti into each bowl. Top with Grana Padano cheese and serve.