Stuffed pasta, typical of Lombard cuisine, in particular Mantuan (not to be confused with the "anolini" from Parma, also different in shape). Agnolini are obtained by folding a square ofstuffed pasta into a triangle and then joining the two ends of the base around the index finger, so that a hole is formed in the middle. The classic filling is made from minced beef stew mixed with salamelle, eggs, and grated Parmigiano Reggiano.