The Technique: How to Shape Agnolotti


Agnolotti is one of our favorite pasta shapes because the little pockets created from pinching the dough catch the sauce. This technique is a little different from a classic ravioli, but it creates an entirely new shape after adding only one extra step. If you’re not in the mood for butternut squash, you can try a variation with a simple ricotta filling and marinara instead.

Photograph by Alex Lau

Roll That Dough
To start, dust a large rimmed baking sheet with cornmeal and set your pasta maker to the thickest setting; dust lightly with cornmeal. Divide your dough into 4 pieces and flatten each into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold your dough as needed to fit and roll again. Repeat this process without folding, adjusting machine to thinner settings after every pass, until pasta is 1/16″ thick (setting 8 on most machines). If you don’t have a machine, you can roll out sheets lengthwise with a rolling pin until 1/16″ thick. To know you’ve got your dough thin enough, hold it up to the light and pass your hand behind it. If you can see the shadow of your hand, you’re good to go.

butternut-squash-agnolotti-ravioli-primer-fillingPhotograph by Alex Lau

Get Piping
Lightly dust your work surface with cornmeal to prevent sticking. Working with one length at a time, arrange your dough so the long side is facing you. Starting one inch from the short edge and two inches from the long edge closest to you, pipe teaspoon-sized mounds of squash mixture (in the full recipe here) down the length of the dough, spacing them ¾ inch apart. This technique can also be performed by laying down …read more

Source:: Bon Appetit