Agnolotti are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.
The filling is mostly meats, cooked in various ways (braised beef, roast chicken breast, roast rabbit, sausage, etc.) to which is added usually a vegetable (usually spinach, escarole or chard), Parmigiano Reggiano d.o.p., cheese, walnut nutmeg, salt and pepper. The mixture should be spread in two layers.