Agnolotti
21,204
Published 2022-12-07
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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.
📖Link to Recipe: chefmichaelsalmon.com/spinach-agnolotti/
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Pasta Dough 101 - • Pasta Dough 101
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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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All Comments (10)
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I work at a restaurant in tampa and I've been trying to add something new and I have been trying this for 2 days. this is the best video I've seen so far (out of a dozen).Thank you very much. I'm going to nail it today.
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Amei a explicação do fechamento do agnolotti. Gostaria da receita completa do recheio, por favor
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Me gustó esa técnica Gracias, saludos desde Perú 🇵🇪🤗
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Love you and your creations Chef ❤
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Can't wait to make them.
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I make Ravioli frequently and have "attempted" Agnolotti a few times... but they just ended up as "Fixed" Ravioli to be edible. I didn't know the pinch up technique. Can't wait to go for it again! Such a sexy pasta. Love it! Thank you for the technique instruction.
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Yum
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This is 90 degree ravioli 😅
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I'm here from the bear
