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slide 1 of 6, Buitoni All Natural Wild Mushroom Agnolotti,
slide 2 of 6, Buitoni All Natural Wild Mushroom Agnolotti,
slide 3 of 6, Buitoni All Natural Wild Mushroom Agnolotti,
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Buitoni

Buitoni All Natural Wild Mushroom Agnolotti

In 1827, Giulia Buitoni started crafting her pastas in Tuscany, Italy. Today, we combine years of tradition with inventiveness to create inspired Italian recipes.
Ingredients
Dough: Ground Durum Wheat, Eggs, Water, Canola Oil. Filling: Mushroom Mix (portabella Mushrooms, Crimini Mushrooms, Light Cream With Lactic Acid, Onion, Cane Sugar, 2% Or Less Of Salt, Mushroom Base [rehydrated Mushrooms, Salt, Sugar, Butter {cream, Salt}, Potato Starch], Madeira Wine Reduction, Organic Butter [organic Cream, Lactic Acid], Wheat Flour, Carrageenan, Garlic, Spices, Canola Oil), Parmesan Cheese (cultured Milk, Salt, Enzymes), Cream, Water, Wheat Flour, Skim Milk, Eggs, Grana Padano Cheese (cultured Part Skimmed Cow's Milk, Salt, Enzymes, Egg White Lysozyme), Roasted Garlic, Salt, Carrageenan, Yeast, Canola Oil, Sunflower Oil, Brown Sugar, Sugar, Spices.
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Contains: Egg, Wheat, Milk.