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Remember how, a few days ago, I made fresh fusilli with a sauce that was very much like a chicken pot pie filling? Well, today I took the leftover filling and ground it in the food processor with a nice dose of Parmesan. I piped the filling into sheets of fresh pasta and then shaped my agnolotti del plin which are stuffed pillows of pasta (“plin means pinched-which is how you shape the pillows.) I learned this in Alba, Italy- it’s the most perfectly delicious way to utilize all stewed meats, vegetables and even fish-