Bison Agnolotti

The beautiful color of this agnolotti comes from freshly foraged nettles. One of our favorite times of the year is when the first super nutrient dense nettles start to shoot up and this pasta celebrates then. Traditionally a Piedmontese pasta, we filled ours with Northstar Bison brisket that has been braised in nettle tea, brodo and seasoned with prickly ash. Prickly ash is our only native citrus that has a slight sensation similar to Szechuan pepper corns and if you have foraged for them you know where it gets its name! Enjoy your agnolotti with our Pomodoro sauce or whip up your own cream sauce.