Agnolotti

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Agnolotti ('priest hats' in Italian) is a kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and/or vegetable stuffing inside. Traditionally agnolotti are of a semicircle shape. However, they can also be rectangular.

Agnolotti are prepared by either poaching them in boiling water or by browning them in a frying pan with butter. They are often accompanied by a simple tomato and basil sauce, as a complex pasta sauce would detract from the flavours in the agnolotti pockets. The dish is associated with Piedmont in Italy.

[edit] References

• Agnolotti in Larousse Gastronomique, US edition. ISBN 0517570327