Hello guys👋 I was researching this type of pasta and couldn’t find any information or probably I missed something. Is this agnolotti? I feel like the way of making this (photo) is kinda similar to agolotti, am I right? Thanks millions!🍝
by Charlie_cl
4 Comments
Hi! Looks like a ravioli doppi (Double stuffed ravioli) but it’s done agnolotti style.
Ravioli Doppi, double ravioli. I’ve seen them with a soft cheese (like Tellegio) on one side, and meat on the other, or ricotta-spinach. I make ravioli every day, and even simple-looking square ones take a lot of time. These look like they’re done in the style of Agnolotti, but in two rows, which takes some serious skill, even if they’re not folded over together like these are. I make the single row version of this several days every week, but I can’t imagine having to produce ones like your picture in a large quantity. Very nicely done!
Agnolotti is just the name used for ravioli in Basso Piemonte, there is particular style called agnolotti del plin (agnolotti with a pinch) but is a bit different, of course it can be called ravioli del plin since the words agnolotti and ravioli means the same.
To make agnolotti del plin you place the filling balls on the pasta sheet than fold it to cover the filling and close it wit a pinch. Look at the pictures in this recipe:
https://ricette.giallozafferano.it/Ravioli-del-plin.html
They look more like casoncelli, typical stuffed pasta from Bergamo region