A Piedmontese stuffed pasta which was born as a way of using left-over meats, agnolotti are made differenly depending on the meat available, local habits, and the preferences of the cook. To prepare the stuffing, various kinds of roasted and boiled meats are used separately or in combination, and a cured meat is always included; escarole is the vegetable of choice, although Swiss chard or spinach are sometimes used, and rice cooked in mild is often added for a lighter texture. Agnolotti can be served in a broth, tossed with melted butter and fresh sage, or lavished with a truffle sauce or gravy from roasts.

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