What is the correct way to shape agnolotti? I know how to do it but in some examples/pictures it looks like they do a final fold over to create a sort of pocket/flap. Let me describe the two ways and someone can tell me the "correct" method.
Method A: Roll out a length of flat pasta, 18 inches x 6 inches (arbitrary). Pipe a length of filling, leaving a 3/4" gap on the left, right, and bottom. Brush all around with egg yolk mixture. Fold the pasta sheet from the bottom, over the filling, using fingers, pinch separate pockets, making sure there are no air bubbles. Use a pasta roller and cut across the top edge, then in-between the pillows to separate.
Method B: Same as A except before cutting, roll the long fat row of pasta forward so now there's two "layers" at the bottom. Cut across the top (same as before), and cut to separate.