Agnolotti

May be made following either the first or second methods for ravioli. However, agnolotti are larger than ravioli, 2 or even 3 inches square. Therefore, use more ripieno (about ¾ teaspoon to 1 teaspoon). Each portion of ripieno should be the size of a large olive. Also, the balls of ripieno should be 2 to 3 inches apart, since your agnolotti should have much more sfoglia surrounding the ripieno in the center.