Agnolotti

Agnolotti ('priest hats' in Italian) is a kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. This dish is associated with Piedmont in Italy.
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n. agnolotti, ravioli, small pillow-like pieces of pasta filled with meat cheese or vegetables

A kind of ravioli in which the pasta is cut into small, round pieces. They are usually stuffed with meat and vegetables and then folded over like turnovers. Agnolotti are popular in the Piedmont region of Italy,where they are boiled in stock and served with butter and grated cheese.

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A Piedmontese stuffed pasta which was born as a way of using left-over meats, agnolotti are made differently depending on the meat available, local habits, and the preferences of the cook.
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Stuffed pasta from Friuli-Venezia Giulia. There are numerous versions, including a very famous one from Carnia - often called agnolotti carnici despite the fact that their filling is very different from that of other agnolotti.
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