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Love how Donna Carmela offers their housemade pastas with a variety of sauces to choose from. So glad I picked this combination because the earthy fragrance of the truffles in the al dente pockets of dough went just seamlessly with the silky, buttery sauce. On another note, I'd love if someone could explain to me the difference between agnolotti and ravioli because I can't find a clear answer online.