Difference between revisions of "Agnolotti"
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'''Agnolotti''' ('priest hats' in Italian) is a kind of [[ravioli]] made with a small round piece of flattened [[pasta]] dough, folded over with a meat and vegetable stuffing inside. They are prepared by either [[Poaching (cooking)|poaching]] them or by browning them in a [[frying pan]] with [[butter]]. This dish is associated with [[Piedmont]] in [[Italy]]. | '''Agnolotti''' ('priest hats' in Italian) is a kind of [[ravioli]] made with a small round piece of flattened [[pasta]] dough, folded over with a meat and vegetable stuffing inside. They are prepared by either [[Poaching (cooking)|poaching]] them or by browning them in a [[frying pan]] with [[butter]]. This dish is associated with [[Piedmont]] in [[Italy]]. | ||
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[[Category:Dumplings]][[Category:Pasta]] | [[Category:Dumplings]][[Category:Pasta]] | ||
Latest revision as of 12:28, 7 December 2008
Agnolotti ('priest hats' in Italian) is a kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. This dish is associated with Piedmont in Italy.
| Pasta | |
|---|---|
| Agnolotti | Bigoli | Bucatini | Cannelloni | Farfalle | Fettuccine | Fusilli | Gnocchi | Lasagne | Linguine | Macaroni | Pappardelle | Penne | Pizzoccheri | Ravioli | Rigatoni | Spaghetti | Tagliatelle | Tortellini | Trenette | Ziti | |
| Total List of Pasta |