agnolotti

Agnolotti are a traditional stuffed pasta from Piedmont, a region in northern Italy. They are small pockets of pasta made by placing a filling on a sheet of egg pasta, covering it with another sheet, and sealing the edges to form a purse-like shape. The resulting pockets are typically crescent- or rectangular-shaped and are finished by pinching or pressing to create the final edge.

The dough is usually made from flour and eggs and rolled very thin. Fillings vary widely but most commonly combine meat with vegetables and sometimes cheese. Traditional fillings can include braised veal, pork, or beef with onions, carrot, celery, and sometimes spinach or chard. Cheese such as ricotta or fontina may be added. A classic variant, Agnolotti del Plin, comes from the Cuneo area and the Langhe; the name plin refers to the small pinches used to close each pocket.

Agnolotti are a hallmark of Piedmontese cuisine and are often served in two ways. They can be boiled in salted water and served in a clear broth (brodo) or dressed with melted butter and sage, occasionally with a meat ragù or gravy.

Historically associated with winter meals, agnolotti are enjoyed across Piedmont and can vary by town in their specific fillings and shapes.