What to use instead of agnolotti
A rich meat filling wants the smallest possible dressing: roast juices, melted butter and sage, or a broth. Tomato is wrong here.
The closest swap: ravioli
A meat ravioli.
Agnolotti is stuffed, 25 to 50 mm long, 2 to 4 minutes in the pot. Ravioli sits in the stuffed family and cooks in 3 to 6 minutes. Match the cook time first. A swap that is right in shape and wrong in time still ends up wrong on the plate.
Every swap for agnolotti, ranked
A substitute must behave the same way with the sauce you are making. The ones marked as chosen are hand-picked. The rest score on family, cavity, surface, size, and shared sauces.
- 1
Ravioli
Stuffed · All of Italy
A meat ravioli (chosen)
- 2
Tortellini
Stuffed · Emilia-Romagna
A small meat parcel for broth (chosen)
- 3
Tortelli
Stuffed · Emilia-Romagna
The Emilian parcel (chosen)
- 4
Cappelletti
Stuffed · Emilia-Romagna
Same family, also solid, also smooth, shares 2 sauces, close in size
- 5
Caramelle
Stuffed · Emilia-Romagna
Same family, also solid, also smooth, shares 2 sauces
- 6
Mezzelune
Stuffed · Trentino-Alto Adige
Same family, also solid, also smooth, shares 2 sauces
- 7
Anolini
Stuffed · Emilia-Romagna
Same family, also solid, also smooth, shares 1 sauce
- 8
Cappellacci
Stuffed · Emilia-Romagna
Same family, also solid, also smooth, shares 1 sauce
Match the sauce, not the look
Agnolotti is listed against 3 sauces. Pick the swap that holds the one you are cooking.
- Best pasta for butter and sage: Brown butter with crisped sage leaves. The filled-pasta sauce. It stays out of the way of the filling.
- Best pasta for in brodo: A clear meat or chicken broth. Pastina or filled pasta, cooked and served in the liquid.
- Best pasta for porcini: Fresh or dried porcini with butter, garlic, parsley, sometimes cream. Egg ribbons, tajarin, pappardelle.
Side by side
The measured difference between agnolotti and each swap.