Stuffing dough: The most common stuffing doughs are cannelloni and ravioli, but the Italians have also made known agnolotti (small turnovers), cappelletti (small hats), lumache (large shells), manicotti (large striated cannelloni with bevelled ends), tortellini and tortelloni (more or less large), etc.
Stuffing pasta service: The range of stuffed pasta sauces is very wide, with more or less thick preparations, ...
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