Agnolotti in Tovagliolo

I encountered this curious way of eating ravioli - or agnolotti as the Piedmontese call them -during one of my visits to Cocconato in the province of Asti. Here the good things in life are available locally, thanks to enthusiastic artisans. The agnulot made by Fabrizio at the Trattoria del Ponte are served in an immaculate white napkin - the filling is so tasty that they don’t need a sauce. Originally made from leftover roast meats, the filling is now made from small cu