Born as a way of using left-over meats, Agnolotti (pronounced ann-ee-olot-tee) are a Piedmontese stuffed cheese pasta. Agnolotti are made differently depending on the meat available, local habit and the preferences of the cook. Agnolotti can be served in a broth, tossed with melted butter and fresh sage, or lavished with a truffle sauce or gravy from roasts.

Assenti's Pasta Homemade Agnolotti are a variation of ravioli filled with ricotta, romano, parmesan, parsley and spinach.