Below is a list of all known varieties for Agnolotti. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Agnolotti (Butternut Squash and Amaretti) | A classic sweet-and-savory Northern Italian filling combining butternut squash puree and crushed amaretti cookies. |
| Agnolotti (Chicken and Prosciutto) | A savory filling combining ground chicken and cured prosciutto. |
| Agnolotti (del Plin) | A small, "pinched" agnolotti from Piedmont, typically filled with a mix of roasted meats and vegetables. |
| Agnolotti (Four Cheese) | A rich filling blend typically containing ricotta, Parmesan, mozzarella, and Fontina, popular in both fresh and baked pasta. |
| Agnolotti (Potato and Cheese) | A rustic filling combining mashed potato with a hard cheese (like Pecorino or Parmesan), popular in colder regions. |
| Agnolotti (Rabbit and Thyme) | A specialty filling of slow-cooked rabbit meat and fresh thyme. |
| Agnolotti (Ricotta and Spinach) | A common filled variety where the pasta is stuffed with a mix of creamy ricotta cheese and blanched spinach. |
| Agnolotti (Smoked Ricotta) | Stuffed pasta featuring a creamy ricotta filling that has been subtly smoked, imparting a deep, savory flavor. |
| Agnolotti (Spinach Ricotta) | A vegetarian filling of creamy ricotta cheese and finely chopped spinach. |
| Agnolotti (Veal and Rosemary) | A savory filling of finely ground veal and aromatic rosemary, often served simply with butter and sage. |
| Agnolotti del Plin (Pinch) | A smaller, specific sub-type of Agnolotti from Piedmont, traditionally "pinched" into a distinctive shape, often filled with roasted meat. |