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Uncooked
semicircular agnolotti pasta |
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Agnolotti is a kind of
ravioli made with small pieces of
flattened pasta dough, folded over with a roast beef meat and vegetable
stuffing. Traditionally agnolotti are of a square shape, side of about 1
inch. However, they can also be semicircular. |
Agnolotti are prepared by immersion in boiling water. Typically, they are
dressed in a beef broth and a little melted butter or in a fresh sage and melted
butter sauce, as a complex sauce would detract from the flavours in the
agnolotti pockets. In both cases topped with
Parmigiano Reggiano cheese
but no cheese resides in the agnolotti.
Similar recipes with different stuffing without meat (e.g.,
ricotta cheese and
spinach) are not properly agnolotti but ravioli.
