Agnolotti

Agnolotti are usually eaten either with melted butter, sage and Parmesan, with a light tomato sauce or even better with the deglazed juices from a roasted joint. Similar pastas include the Sardinian angiulottus and culingiones, the Tuscan tordelli, the Ligurian ravioli, and tortelli from Emilia-Romagna. The fillings vary from region to region with, for example, the Sardinians using Pecorino cheese, spinach, saffron, nutmeg and eggs as a stuffing, while the famous Emilia-Romagnan tortelli are filled with pumpkin (see the recipe for Tortelli di Zucca). Rather confusingly, a smaller version of agnolotti is called tortellini, while a larger one is called tortelloni. See also Ravioli.