Agnolotti

Agnolotti are, in essence, ravioli, but instead of being made from two squares of pasta, they are made from one piece folded in half. The pasta sheet may be circular (semicircular agnolotti, illustrated) or rectangular (for square or rectangular agnolotti). A speciality of Piedmont, they were named after a cook called Angiolino from Monferrato, known as ‘Angelot’, their reputed inventor (the ancient spelling, still sometimes found today, is piat d’angelot or angelotti).