Agnolotti (AH-nyo-LOAT-tee) are little pasta dumplings from northern Italy. You can think of them as ravioli’s daintier cousin. Even if they are small in size, they are no less impressive in flavor—ours are filled with sweet butternut squash. Here, we’re preparing them the traditional way in a sage and brown butter sauce. The only thing that’s not old-fashioned about it is how it comes together with modern-day efficiency and swiftness.
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