Agnolotti
Italy
About Agnolotti
Agnolotti are small stuffed pasta parcels from Piedmont in north-west Italy. A thin sheet of egg dough is folded over a line of filling, pinched between each mound and cut into little pillows, which gives them their typical rectangular or half-moon shape.
The classic filling is a thrifty one: roasted or braised beef left over from a Sunday meal, minced with cooked greens such as spinach or cabbage, bound with egg and Parmesan and seasoned with a touch of nutmeg. A pinched variety called agnolotti del plin is named after the Piedmontese word for "pinch".
They are usually served very simply, tossed in melted butter and sage or spooned with the juices from the roast, so the filling stays the star. In autumn, Piedmontese cooks often finish them with shavings of local white truffle.
Ingredients
- pasta dough
- roasted beef
- spinach
- parmesan
- nutmeg
- butter