Another part of dinner last night: agnolotti (small pillows of stuffed pasta called “plin”). In this version I used the stewed chicken from the night before. I removed all the skin and bones and puréed the meat with surrounding sauce and vegetables. I added some Parmesan cheese. I filled sheets of pasta with the filling, shaped and cut and boiled in salted water. Served bathed in great stock, heated with butter. Amazing!