From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of plain semola flour and hot water, which penetrates the proteins in the rustic flour more easily,” chef Evan Funke of Felix in Los Angeles says. “The filling is similarly meager—classically sheep’s milk ricotta and dandelion, borage, or whatever greens you could find.” And the typical sauce is a humble lightly cooked tomato purée. But the homemade dough and quality ingredients still add up to tons of flavor. Top them with plenty of Pecorino Fiore Sardo, a nutty, lightly smoky, aged sheep’s milk cheese from Sardinia.