Angolotti are quite elaborate, time consuming egg pasta ravioli to create but if you are as obsessed as we are with pasta, you know that angolotti will be a challenge worth taking on!
Piedmont is where angolotti are most popular where they are known as ‘angolotti al plin‘ – plin meaning ‘pinched’. They are traditionally filled with a combination of beef, bacon, spinach, Parmesan and egg. They are then served with beef gravy, sage butter or truffle.
There are other variants of the angolotti and a smaller version is known as Ravioli del plin.
Just when you thought you had all the equipment necessary to create a ravioli, you discover ‘Anolini’.
Anolini is found in northern Italy most notably in the region of Emilia Romagna where they are made filled with only cheese or with meat, then served in a thin meat-based broth typically around Christmas time and on Sundays. They are what is known as a dish for festive occasions.
These little ravioli are deeply rounded and therefore carry quite a lot of filling. In order to achieve this deep-filled ravioli, you will require one of these, an anoloni press.
The casoncelli, or in dialect, casonsei, are the local variant of the stuffed ravioli found throughout almost the whole of northern Italy. Casoncelli is a type of filled pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.
Should any region, town or city of Italy declare that it is the birth place of a pasta, it often triggers someone to seek the truth. This is the case for casoncelli in a report by Leonardo Bloch in 2015, entitled ‘Bergamo, the origins of casoncelli between notaries, merchants and emperors“, Bloch examines the colourful claims and history of a humble form of pasta.
“The first steps of our research find that on May 13, 1386 in Alta City, there was held a grand party, enlivened by music and dance, where more than 2,000 people took part – or at least a quarter of the urban population of that sparse period. The chronicler reports punctiliously, that for the occasion there were offered to the onlookers, more than a hundred ”cakes’- a term then designated a savory pie – and three hundred platters of ‘artibotuli’, also called ‘casoncelli’.”
The above is only a snippet of quite an indepth article on casoncelli.