Agnolotti

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A photograph of agnolloti made following Thomas Keller's instructions from his French Laundry Cookbook.

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 vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. This dish is associated with Piedmont in Italy.

[edit] Recipes

Thomas Keller's recipe for pasta dough and agnolotti.[1]

[edit] References

• Agnolotti in Larousse Gastronomique, US edition. ISBN 0-517-57032-7

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