The word Agnolotti is Italian for “priests’ caps,” describing small, crescent-shaped stuffed pasta, often filled with seafood, meat or vegetable fillings. Cheese is not used in the filling. Agnolotti come from the Piedmont region of Northern Italy. The word Agnolotti is the plural for Agnolotto.
This pasta is not well suited to complex sauces and is instead added to clear beef or fish broth (brodo) or cooked with simple melted butter, or a blend of butter and sage.
The traditional rectangular shapes come in various sizes, the smaller of which are called “Agnolotti al Plin“, but are also made in triangular shapes as well as the primitive crescent shape. “Plin” means pinch. They are cooked by immersion in boiling water.