We’re Stuffed: How to Make Agnolotti Published Mar 18, 2014 8:00 PM Food Agnolotti. Todd Coleman SHARE 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. Saveur Place frozen balls of filling 2″ apart over brushed area, leaving a 1″ border. Saveur Pull lower half of dough over filling; press around balls. Saveur Use an inverted drinking glass to cut out each ball. Saveur 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. Saveur Agnolotti Agnolotti MORE TO READ RELATED In These AAPI Communities, Meals Arrive With a Pleasant Surprise How restaurants and cooks are thanking loyal customers. READ NOW RELATED This Glorious Root Is Northeast Argentina’s Pantry Staple Meet the cooks and farmers bringing it to a national audience. RELATED The Guava Dish That Makes Cubans Nostalgic for Home How the sweet fruit connects this writer’s husband to his native country.