Agnolotti

Agnolotti is a stuffed pasta from Italy's Piedmont region, traditionally filled with braised or roasted meats. Unlike ravioli, which is formed from two cut pasta sheets, agnolotti are made by folding a single sheet of thin pasta over a row of filling, then pinching and cutting into small half-moon or pillow shapes. The smaller, pinched variety - agnolotti del plin - are among the most technically demanding pasta shapes to make. 

Matt Peters used agnolotti to transform beef stroganoff into an elegant reimagining, encasing the meat and mushroom sauce inside the pasta itself. 

For home cooks, mastering this shape requires thin pasta dough (setting 6 or 7 on a pasta machine), uniform filling portions, and confident, quick pinching to eliminate air pockets that cause pasta to burst during cooking.