Agnolotti is a type of pasta originating from Piedmont, somewhat similar to ravioli. However, they are not prepared from two pieces of cake cut into corrugated squares. Agnolotti usually prepares itself simpler. In the middle of a long strip of pasta macaroni, a filling is arranged – it may be meat stewed in Barollo or in a sauce or vegetables, although the most classic stuffing is meat leftover from dinner – then it is folded in half along.

The strip of pasta separates into individual dumplings and cuts them out. In this way, Agnolotti, unlike ravioli, have a fluted edge on three sides. Legend has it that the agnolotti was invented in Piemonte to celebrate the end of the siege. According to this story, the Marquis asked Angelot, his chef, to prepare a rich dinner. The chef realized that the pantry did not have too much food and decided to use the leftovers of meat from previous days, giving them as stuffing for the pasta egg noodles. Marquis loved the recipe and decided to call it an agnolotti in honour of the chef who has invented the dish.