Agnolotti di Pesce

Here is one of the dishes I loved making at the first restaurant I ever worked in, Fior di Roccia on Lake Garda. Decades later, the chef, Renato, is still my good friend and I always think of him when I make this now. He makes his agnolotti with the carp or freshwater snook found in Lake Garda, but any white-fleshed fish works well. Scissors are the secret for cutting the pasta to get the fold right.