Agneletti

The name, of course, is almost the same as the rounded Piemontese agnolotti, and like their cousins they are destined to receive all kinds of leftover meats after a Sunday or holiday dinner. The recipe given by Mique Grandchamp as “à l’Italienne” is a triumph of bourgeoise cuisine. Not so the country agneletti, square and small like the raviolis used to thicken clear soups or prepared as a gratin in a sauce made of meat juices and cheese.

Here are two recipes for agneletti, cousins to ravioli: one with duck stuffing, the other with pumpkin and hazelnut stuffing, since pumpkin is so popular in the Savoie. To imitate the local pumpkin, use half buttercup squash and half American pumpkin. For entertaining, make the agneletti ahead of time and freeze them. They go directly from the freezer to the boiling water.