Agnolotti are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing.
The origin of the name may come from the name Angelot from Monferrato, who is said to be the inventor of the recipe, or from the Latin word anellus, which refers to the ring-shaped material within the pasta.
Traditionally agnolotti are of a square shape, side of about 1 inch.
However, they can also be of a rectangular smaller shape when they are called Agnolotti del Plin. Plin means a pinch because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets.
Agnolotti del Plin are almost always made by hand and are typical of Langhe and Monferrato.