agnolotti Pronunciation: ah-nyuh-LAHT-tee Notes: Italian for “priests’ caps,” agnolotti are small, stuffed crescents of pasta. A specialty of Italy’s Piedmont region, they’re great in a broth or pasta salad…
On May 11th it was my parents 50th wedding anniversary. It was also Don’s 49th birthday. Our whole family… all 8 (plus 1, so 9 to tell the truth) of us headed to Harrison Hot Springs Hotel for an evening of good food, good dancing and a just an all round good time.
On the menu was an Agnolotti. As I am the resident foodie, when one person in our party did not know what it was… I could explain that it was almost like ravioli except in crescent shapes. Agnolotti starts with a circle instead of squares as in ravioli. Its easier to make but has more waste because you cannot use up the portions in between the circles.
With Don headed out on a boat trip for a few days, I took the opportunity to ‘flour’ up the kitchen. And what a better item to make than these crescent-shaped stuffed pasta. For the filling I used some swiss cheese, honey ham, red onion and arugula. I bound it with bread crumbs and bit of water.
I used a crystal glass that had a fine rim to make the perfect circles, I put a small amount of filling on half, circled the edges with egg wash and then sealed. I think I will cook them with burnt butter and sage sauce…. With the left over ‘wasted’ pasta, I made some spaghetti. I also used my very cool pasta rolling-pin that Char made me.
And the most ironic part of the Agnolotti on the menu was that when the entrée came… it was ravioli……
Growing, Cooking, Sharing 