Agnolotti is a type of pasta that originates from Piedmont in Italy. It is made with flattened pasta dough that is folded over a filling of meats or vegetables. Agnolotti is very similar to ravioli. The difference between the two is that ravioli is prepared from two pieces of pasta cut into squares, while agnolotti is made from a single piece that is folded over.
How do you make agnolotti?
Preparing this pasta is a relatively simple procedure. First, you must flatten pasta dough into a long strip. Spread your filling into one half of the flattened pasta and fold it over itself to enclose the filling within the dough. Like other pasta varieties, agnolotti is cooked by immersing in boiling water. A typical dressing would be beef broth and some melted butter. You can also use a fresh sage and melted butter sauce. Agnolotti is not usually prepared with complex sauces as they tend to detract from the flavours of the filling. Top with Parmigiano-Reggiano cheese to finish off the dish.
What is a typical agnolotti filling?
The most popular filling for agnolotti is meat stewed in Barolo, a red wine from Piedmont. You can also find a unique version in the Monferrato region, which is stuffed with donkey meat. However traditionally it is stuffed with meat leftover from last night’s dinner. You would not typically stuff agnolotti with cheese. Recipes similar to agnolotti but not using meat are often referred to as ravioli.
The history of agnolotti
Legend has it that agnolotti was invented in Piedmont to celebrate the end of the siege. The story says that Marquis asked his chef, Angelot, to prepare a rich dinner in celebration. Upon checking the pantry, Angelot realised there was not much food left. So he decided to use meat leftover from previous days and stuffed it inside pasta. Marquis loved this dish so much, he decided to name it in honour of the chef who invented it – Angelot.
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