One of the mysteries of the English language finally explained.
Pasta squares stuffed with a variety of fillings, like small ravioli.
- ‘My agnolotti - outsized cheese-filled ravioli topped with parmesan shavings - were pleasant enough, but just didn't manage to get my tastebuds racing past first base.’
- ‘Place agnolotti on baking sheet dusted with semolina and refrigerate until ready to use.’
- ‘Add the agnolotti and saute until golden brown on one side.’
- ‘Pinch together the two sides of the pasta, then cut between the agnolotti and pinch together the sides as well, to create a sealed little pocket.’
- ‘Tuscan snobs will enjoy the savory agnolotti dumplings, stuffed with spinach and ground veal, and a steamy bowl of pici spaghetti, drenched in a buttery mushroom sauce and scented with rosemary and bits of black truffles.’
- ‘The agnolotti ($10, a kind of large ravioli), which was firm, filled with ricotta and served with a rose sauce, bore the slightly imperfect shape that indicates they were handmade.’
- ‘Other, brawnier dishes stood up better to this kind of experimentation, notably the rack of lamb rubbed with marjoram and bits of citrus, which came with lemony-tasting agnolotti.’
- ‘I tasted the herb and chicken agnolotti pasta served with a mushroom sauce - only takes 10 minutes to prepare and great for busy people - flavoursome too!’
- ‘Spoon eight saffron agnolotti with fennel confit on the cauliflower.’
- ‘Warmly inviting pockets of veal agnolotti have a zealously hearty sauce of basil, peas, and Pecorino.’
- ‘Both ravioli and agnolotti are normally accompanied by a sauce, such as tomato.’
- ‘The homemade agnolotti - La Tavola's take are round ravioli-type filled pasta, about four centimetres across - were lovely.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.