Agnolini is a stuffed pasta specialty from Mantua in the Lombardy region. They are made using egg pasta and are similar in shape to cappelletti, but are smaller. Each of these types of pasta shape are subtly different. Notice the little pinch made to hold the shape together. This distinguishes agnolini from tortellini.
Agnolini have a delicious filling that includes salami and three types of meat (beef, veal and pork), which are first browned then stewed for hours with red wine. Afterwards, everything is ground and mixed with egg, Parmigiano cheese and nutmeg.
Agnolini is a dish for celebrations and special occasions. Around Mantua, they are a typical Christmas dish, served in broth as a first course. This is served very hot and sprinkled with a generous amount of Parmigiano Reggiano. On other occasions, they are served without the broth and topped with a sauce made of melted butter, sage and Parmigiano.