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Like what the hell, if sixth-grade me who only had a microwave and mini-fridge at home could watch 29-year-old me make agnolotti del plin on a Tuesday?

The agnolotti right now is filled with a farce made from the pork shanks we have from the weekly hog delivery.

And then there’s the chestnut and mushroom agnolotti.

Guard praises their balanced sweet and savory flavor, and although he and others have tired of the pumpkin spice trope, he’s an enormous fan of the ingredient, using it in everything from breads and pancakes to more savory offerings like stuffed agnolotti and ravioli.

And then I’d also have the broccolini and maybe the corn agnolotti.