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