Anolini

Although there are triangular anolini, formed using the first steps for tortellini, the classic anolini are shaped like semicircles or half moons.

1. Roll out a sheet of sfoglia.
2. With a round ravioli press, biscuit cutter, or the mouth of a glass no more than 1½ inches in diameter, form separate discs of sfoglia.
3. Put a small ball of ripieno (about teaspoon) in the center of each disc.
4. Fold the discs to form semicircles.
5. Gently seal the edges of the anolini with your fingertips. This is crucial to assure that the anolini do not open and release the ripieno during cooking.