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. Those 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 Originally made from leftover roast meats, the filling is now made from small cuts of tender pork, rabbit and veal – oven-roasted and then minced. Delicious!”