Agnolotti is a stuffed pasta that comes from the Piedmont region of Italy.
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Intro to Video: Agnolotti is a stuffed pasta that comes from the Piedmont region of Italy. Agnolotti are similar to ravioli, but they have a unique shape with two large dimples that assist in “trapping” sauce. I find them much easier and faster to make than ravioli, once you have mastered the technique. The filling in this recipe is a spinach-ricotta mixture, but they can be filled with everything from roasted vegetables and cheese, to braised meats and seafood.
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👨‍🍳About Me - Working in professional kitchens since I was 15, my passion for the culinary arts runs deep. Sharing my knowledge with enthusiast students has always been a highlight of my career. I was the chef/owner of the Hartstone Inn in Camden, Maine for 23 years, and for the past 10 years, I have been leading foodie cooking trips to Europe. After graduating from the Culinary Institute of America in 1988, I was a chef with Hyatt and other resorts, was named Caribbean Chef of the Year during my years in Aruba and have taught private and group cooking classes for many years.
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