Yeah that’s the move, order the casoncelli then bully whoever you are with into ordering the agnolotti so you can taste both!
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If you visit Belotti make sure Michele is in the kitchen - usually evenings and weekends. His substitute chef uses way too much sauce and cheese; it’s like The Cheesecake Factory instead of Chef Belotti’s beautiful spare, elegant arrangements.
The agnolotti is superb. He uses his housemade glace de viande and butter for the sauce.
Also try the ravioli with polenta filling. FABULOUS!
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Yes that’s good stuff - probably the most decadent sauce I’ve eaten that didn’t contain truffles, so good,
