TODD COLEMAN

We’re Stuffed: How to Make Agnolotti

Agnolotti, a ravioli-like stuffed pasta, is one of the most popular specials at Brooklyn's Bamonte's restaurant, and the cooks were kind enough to show us how to make it. Get the recipe »

Roll dough into a 3' x 4' rectangle. With a long side facing you, brush 2 beaten yolks over upper half of dough.

Place frozen balls of filling 2" apart over brushed area, leaving a 1" border.

Pull lower half of dough over filling; press around balls.

Use an inverted drinking glass to cut out each ball.

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To create the agnolotti shape, pull the glass slighty toward you as you cut. Bring a large pot of salted water to a boil. Working in batches, if necessary, cook agnolotti until tender, 6–8 minutes.