Agnolotti

Introduce the dish as agnolotti, a stuffed pasta from the Piedmont region of Italy.

Mention the use of spinach and ricotta filling for the agnolotti.

State that the recipe for the egg pasta dough is available on the website.

Prepare the filling in a pastry bag for easy use.

Roll out the egg pasta dough thinner than usual for better efficiency.

Use a bench scraper to help with the dough.

Create small mounds of filling on the rolled-out dough, ensuring they are spaced apart.

Cover the filling with another layer of dough, ensuring to seal it well with egg wash.

Pinch around the filling to remove air and create pockets, ensuring a tight seal.

Cut the agnolotti using a cutter, ensuring to create a crease for the pockets.

Aim to make three agnolotti per person, totaling about 60 for the dish.

Equipment Needed

Spice Level:

Dietary